Indian Lamb Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb, preferably lamb salmon, cut into small pieces
- 0.5 liter ½ vegetable stock
- 1 can chickpeas
- 5 tomato (s), or some canned
- 3 onion (s)
- 2 chilli pepper (s), red and green
- 1 tablespoon butter or ghee
- 1 dash oil
- 1 squirt lemon juice
- 2 teaspoons Garam Masala spice mix
- 1 teaspoon paprika powder
- 0.5 teaspoon ½ turmeric
- 1 teaspoon cumin
- salt
- 1 piece (s) ginger
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Drain the canned chickpeas well.
- Rinse the lamb and cut off the fat and tendons, then cut into small pieces. Cut the onions and tomatoes into small pieces. Peel and chop ginger and garlic. Wash and chop the chiles.
- Then heat the oil and butter in a saucepan and briefly toast the spice powder in it. Now add the chickpeas and the lamb and fry well. Then deglaze with the broth and the tomatoes, add lemon juice and season with salt. Let the whole thing simmer on medium heat for about 1 1/2 hours with the lid closed. Then season again to taste.
- This goes well with papadams, which you get in Asian stores and only have to fry them briefly in hot oil. Of course, baguette also tastes good with it.
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