Summary

Ingredients

• 200 g lamb or chicken breast fillet
• 200 g tomato (vine tomatoes)
• 1 onion (s)
• 4 cloves garlic
• 100 ml coconut milk
• Coriander, powder
• Curry powder (Hot Madras)
• Chilli pepper (s), grated
• turmeric
• salt
• Black pepper from the mill
• Cumin (cumin)
• Oil (neutral)
• some water, hot

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Instructions

1. For lamb: cut the meat into cubes of the same size, pepper properly, add a little crushed cumin, press 2-3 cloves of garlic and let it steep for at least 1 hour, but preferably overnight.
2. Cut the onions into small cubes, blanch and peel the tomatoes, prepare the spices, coconut milk, etc. Heat the oil in a large saucepan, add the onions and brown them lightly, then squeeze the garlic cloves.
3. Add the meat and sear it. Pour in some hot water as you feel, add the tomatoes and simmer for about 30 minutes on a low heat until the tomatoes are overcooked. Add coriander powder (a little at first).
4. Stir in curry powder (approx. 1 tablespoon per 200 g of meat), salt, pepper, turmeric, a little chilli to taste and roughly chop the cumin and add it. After the spices have boiled down a little, stir in coconut milk as required.
5. If necessary, season a little to taste.
6. With basmati rice and chutneys with yogurt.