Summary

Ingredients

• 600 g lamb
• 1 onion (s)
• 1 clove garlic
• 300 g carrot (s)
• 1 can chickpeas, 240 g PE
• 1 piece (s) ginger, the size a walnut
• 1 small chilli pepper (s), green
• 2 tablespoons oil
• salt and pepper
• 1 teaspoon sugar, brown
• 2 tablespoon curry powder, mild
• 400 ml coconut milk, unsweetened
• 2 tablespoon cashew nuts
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Pat the lamb dry, remove the tendons and fat, cut into cubes. Peel and dice the onion and garlic. Peel the carrots and cut into pieces. Put the chickpeas in a colander, rinse with cold water and drain. Peel the ginger, dice finely. Slit the chilli peppers lengthways, remove the stones, finely dice the pulp.
2. Heat the oil in a pan, fry the meat in portions on all sides, season with salt, pepper and remove from the pan. Put the carrots and chickpeas in the frying fat, sauté. Take the vegetables out of the pan.
3. Reduce heat. Briefly sauté the onions, garlic, chilli, ginger, sugar and curry in the frying fat, deglaze the roast with coconut milk.
4. Put the meat in the sauce and cook in the closed pan for about 90 minutes. Add carrots and chickpeas in the last 15 minutes. If the coconut milk overcooks, add a little chicken stock.
5. In the meantime, roast the cashew nuts in a pan without fat, roughly chop them. Rinse the parsley briefly, shake dry, chop finely.
6. Season the lamb curry to taste, sprinkle with the nuts and parsley and serve.
7. Rice, chapati or naan go well with it.