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🍽️ Lamb Curry with Plums

463 kcal · 30 min · 4 servings

Ingredients

• 700 g lamb meat (from the leg)
• 3 carrots
• 2 large onions (200 g)
• 4 garlic cloves
• 30 g ginger root
• 1 red chili pepper
• 3 tbsp ghee (45 g; alternatively clarified butter)
• 3 clove buds
• 4 green cardamom pods
• 0.5 cinnamon stick
• 0.5 tsp turmeric powder
• salt
• 250 ml lamb stock (jar)
• 6 tomatoes (480 g)
• 6 plums
• 0.5 bunch cilantro (10 g)

Instructions

1. 1. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Wash the carrots and grate them coarsely.
4. 4. Peel the onions, garlic, and ginger.
5. 5. Chop the onions, garlic, and ginger separately into small pieces.
6. 6. Halve the chili pepper lengthwise and remove the seeds.
7. 7. Wash the chili pepper and chop it finely.
8. 8. Heat the ghee in a large pot.
9. 9. Sear the lamb meat in it over high heat for 3 to 5 minutes.
10. 10. Add the grated carrots and onions to the meat.
11. 11. Fry the vegetables for another 5 to 6 minutes over high heat.
12. 12. Stir in the garlic, ginger, cloves, cardamom pods, cinnamon stick, and chili.
13. 13. Fry the spices for 1 minute.
14. 14. Add the turmeric and salt.
15. 15. Pour the lamb stock and 200 milliliters of water into the pot.
16. 16. Let the curry simmer covered on low heat for 25 to 35 minutes.
17. 17. Wash the tomatoes.
18. 18. Peel the tomatoes and dice them.
19. 19. Wash the plums.
20. 20. Halve the plums and remove the pits.
21. 21. Cut the plum halves into quarters.
22. 22. Wash the coriander.
23. 23. Shake the coriander dry.
24. 24. Chop the coriander leaves coarsely.
25. 25. Chop the coriander stems finely.
26. 26. Add the tomatoes, plums, and coriander stems to the curry about 10 minutes before the end of the cooking time.
27. 27. Season the curry to taste with salt and spices.
28. 28. Sprinkle the finished curry with the chopped coriander leaves.
29. 29. Serve the curry with naan bread, rice, or roti.

Nutrition per serving

• kcal: 463
• Protein: 40 g · Fett/Fat: 24 g · Carbs: 22 g