🍽️ Spicy Lamb Curry with Saffron Rice and Crispy Papadam

Name: Spicy Lamb Curry with Saffron Rice and Crispy Papadam
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g lamb meat (from the shoulder or leg); 2 onions; 2 garlic cloves; 1 red chili pepper; 2 tbsp vegetable oil; 1 tsp freshly grated ginger; 1 tbsp red curry paste; 0.5 tsp turmeric; 1 tsp ground coriander; 350 ml lamb stock; 4 medium tomatoes; salt; pepper (from the mill); 0.5 cube yeast (approx. 21 g); 250 g wheat flour; 0.5 tsp salt; 5 tbsp olive oil; 250 g long-grain rice; 1 pinch ground saffron; 1 tsp turmeric; 1 bunch fresh coriander; 1 tsp ground cumin; flour (for working)

950 kcal · 30 min · 4 servings

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Ingredients

800 g lamb meat (from the shoulder or leg)
2 onions
2 garlic cloves
1 red chili pepper
2 tbsp vegetable oil
1 tsp freshly grated ginger
1 tbsp red curry paste
0.5 tsp turmeric
1 tsp ground coriander
350 ml lamb stock
4 medium tomatoes
salt
pepper (from the mill)
0.5 cube yeast (approx. 21 g)
250 g wheat flour
0.5 tsp salt
5 tbsp olive oil
250 g long-grain rice
1 pinch ground saffron
1 tsp turmeric
1 bunch fresh coriander
1 tsp ground cumin
flour (for working)

Instructions

1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. Cut the dry meat into small, even cubes.
3. Peel the onions and garlic and chop them into small cubes as well.
4. Wash the chili peppers and remove any stems.
5. Heat oil in a large pot and sear the meat cubes on all sides.
6. Add the ginger, onions, garlic, and chili peppers to the meat.
7. Sauté the vegetables together with the meat for 2 to 3 minutes.
8. Stir in the curry paste, turmeric, and coriander into the meat mixture.
9. Deglaze the mixture with the lamb stock.
10. Pour boiling water over the tomatoes and let them cool briefly.
11. Peel the tomatoes, cut them into quarters, and remove the seeds.
12. Dice the seeded tomatoes and add them to the lamb.
13. Season the curry with salt and pepper.
14. Simmer the covered curry on low heat for about 1.5 hours.
15. Stir the curry occasionally and add more stock if necessary.
16. Dissolve the yeast in 125 milliliters of lukewarm water.
17. Put flour, salt, and 3 tablespoons of olive oil into a bowl.
18. Pour the yeast-water mixture over the dry ingredients and knead a smooth dough.
19. Ensure that the dough does not stick to the bowl.
20. Let the dough rise in a warm place, covered, for about 1 hour.
21. The dough should double in size during this time.
22. Add the rice, saffron, and turmeric to 500 milliliters of boiling salted water.
23. Cook the rice for about 25 minutes.
24. Rinse the fresh coriander under cold water.
25. Shake the coriander dry.
26. Finely chop the coriander.
27. Mix the cumin with the remaining olive oil.
28. Punch down the risen yeast dough once.
29. Shape the dough into a roll with a diameter of about 5 centimeters.
30. Cut the roll into equal-sized pieces.
31. Spread plenty of flour on the work surface.
32. Roll out the dough pieces one by one very thinly (about 10 centimeters in diameter).
33. Heat a large non-stick pan, but do not make it too hot.
34. Bake the dough circles one by one on both sides for 1 to 2 minutes each until crispy.
35. Brush the finished papadams thinly with the cumin oil.
36. Sprinkle some sea salt over the papadams.
37. Let the papadams cool on a wire rack.
38. Repeat the baking process until all the dough is used up.
39. Taste the lamb curry one last time and adjust seasoning if needed.
40. Serve the curry together with the saffron rice and the papadams.
41. Serve a herb dip on the side if desired.

Nutrition per serving

kcal: 950
Protein: 57 g · Fett/Fat: 33 g · Carbs: 105 g