Summary

Ingredients

• 500 g lamb (le), loosened, diced
• 3 onion (s), diced
• 4 clove (s) garlic, chopped
• 1 tablespoon turmeric
• 1 tablespoon coriander
• 1 tablespoon mustard seeds, black
• 1 tablespoon fenugreek seeds
• 1 teaspoon cinnamon
• 0.5 teaspoon ½ cardamom, ground
• 0.25 teaspoon ¼ ground cumin
• 6 tomato (s), peeled and eighthed
• 500 ml vegetable stock
• 3 chilli pepper (s), possibly more, up to 6 pieces, chopped
• 1 can chickpeas
• 1 lemon (s), untreated, remove the zest it

For the spiced yogurt: (Raita)

• 500 g natural yourt
• 4 clove (s) garlic, chopped
• 1 onion (s), finely diced
• 1 tomato (s), peeled and finely diced
• 0.25 ¼ bunch herbs e.g. coriander or parsley, chopped
• 1 pinch cumin, ground
• salt and pepper
• Bread (e) (naan bread), warm

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Instructions

1. Roast the spices in a hot pan and finely crush them in a mortar. In a saucepan, fry the onions in a little oil and add the lamb. Let the color take off and add the spices, lemon zest and tomatoes, then add the stock. Add the chickpeas and chili peppers (if you don`t like it so spicy, remove the stones and the white inner skins). Season to taste with salt and pepper and simmer for 90 minutes.
2. For the raita, mix the yoghurt with the onion, the garlic, the herbs (I don`t like coriander, that`s why I don`t use flat-leaf parsley in proper style), some cumin, salt and pepper. Refrigerate.
3. To serve, place the curry in a plate, place a good tablespoon of raita in the middle and enjoy oven-warm naan bread with it.