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🍽️ Lamb Curry

358 kcal · 30 min · 4 servings

Ingredients

• 250 g tomatoes
• 1 yellow bell pepper
• 200 g green beans
• 2 red chili peppers
• 1 onion
• 1 clove garlic
• 600 g lamb meat (from the leg)
• 2 tbsp oil
• 1 tbsp red or yellow curry paste (depending on desired heat)
• 1 tsp ground coriander
• 1 tsp paprika powder
• salt
• pepper
• 200 ml vegetable broth
• 200 g okra pods
• 1 tbsp vinegar
• 100 g whipping cream
• 1 tbsp lime juice

Instructions

1. 1. Wash the tomatoes, cut them in half, remove the seeds, and dice the flesh into small cubes. Cut the peppers in half lengthwise, remove the seeds, wash them, and cut them into bite-sized pieces.
2. 2. Trim the ends of the beans, wash them, and cut them into 3 to 4 centimeter long pieces. Cut the chilies in half lengthwise, remove the seeds, wash them, and slice them into thin strips.
3. 3. Peel the onion and garlic and dice them finely. Wash the lamb meat, pat it dry, and cut it into bite-sized cubes.
4. 4. Heat the oil in portions in a pot and sear the meat in it. Add all the meat to the pot, add the onion and garlic, and sauté them briefly.
5. 5. Add the tomatoes, peppers, beans, and chilies, and stir in the curry paste.
6. 6. Season with coriander, paprika powder, salt, and pepper, and pour in the vegetable broth.
7. 7. Simmer the curry covered over low heat for 12 to 15 minutes.
8. 8. Trim the ends of the okra pods, wash them, and blanch (cook briefly in boiling water) them for 5 minutes in vinegar water. Drain them, shock them under cold water, let them drain, and cut them crosswise into pieces about 2 centimeters large.
9. 9. Stir the cream into the curry and simmer uncovered for another 6 to 8 minutes.
10. 10. Season with salt, pepper, and lime juice, taste and adjust, serve the curry in bowls, garnish with lime slices if desired, and serve with basmati rice.

Nutrition per serving

• kcal: 358
• Protein: 36 g · Fett/Fat: 19 g · Carbs: 10 g