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🍽️ Creamy Lamb Curry

963 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (leg, without fat and sinew)
• 800 g red onion
• 2 garlic cloves
• 1 tbsp ginger (freshly grated)
• 1 chili pepper (red)
• 1 pinch coriander
• 0.5 tsp mustard seeds
• 0.5 tsp turmeric
• 1 pinch cumin
• 1 pinch fenugreek
• 1 pinch pepper
• 0.5 tsp fennel seeds
• 1 pinch cardamom
• 1 pinch allspice
• 1 pinch garlic (ground)
• 1 can tomato puree
• 500 ml coconut cream
• curry leaves (fresh)
• cayenne pepper
• salt
• 100 ml oil

Instructions

1. 1. Cut the lamb meat into large, bite-sized cubes.
2. 2. Heat half of the oil in a large pan.
3. 3. Sear the meat cubes in batches on all sides until well-browned.
4. 4. Remove the browned meat from the pan and set it aside.
5. 5. Peel the onions and chop them finely.
6. 6. Peel the garlic and chop it finely as well.
7. 7. Wash the chili pepper, cut it lengthwise, and remove the inside including the seeds.
8. 8. Remove the white inner membrane of the chili and cut the flesh into fine cubes.
9. 9. Heat the remaining oil in the same pan.
10. 10. Add the spices for the curry mix to the hot oil.
11. 11. Toast the spices briefly until they are fragrant.
12. 12. Add the chopped onions, garlic, ginger, and chili cubes to the spices.
13. 13. Fry the vegetables for a few seconds while stirring constantly.
14. 14. Stir the tomato puree into the spice-vegetable mixture.
15. 15. Let the mixture simmer covered on low heat for about 15 minutes.
16. 16. Stir the sauce occasionally while it simmers.
17. 17. Add the fresh curry leaves to the pan.
18. 18. Blend the entire mixture finely until a smooth paste forms.
19. 19. Pour the coconut cream into the curry paste.
20. 20. Stir everything well until the desired consistency and color are reached.
21. 21. Add a little water if the sauce is too thick.
22. 22. Add the prepared meat to the curry sauce.
23. 23. Season the curry with salt and pepper to taste.
24. 24. Let the curry simmer gently for about 1 hour and 15 minutes.
25. 25. Check if the meat is tender and serve the curry hot.

Nutrition per serving

• kcal: 963
• Protein: 51 g · Fett/Fat: 76 g · Carbs: 20 g