🍽️ Spicy Lamb Curry

Name: Spicy Lamb Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 2 sticks cinnamon; 1 tbsp allspice berries; 1 tbsp coriander seeds; 1 tsp fenugreek seeds; 300 g onions; 4 garlic cloves; 40 g ginger (1 piece); 2 red chili peppers; 800 g lamb meat (from the shoulder); 4 tbsp rapeseed oil; salt; pepper; 3 tbsp hot curry powder; 50 g tomato paste; 425 g chickpeas (drained weight, can)

480 kcal · 30 min · 4 servings

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Ingredients

2 sticks cinnamon
1 tbsp allspice berries
1 tbsp coriander seeds
1 tsp fenugreek seeds
300 g onions
4 garlic cloves
40 g ginger (1 piece)
2 red chili peppers
800 g lamb meat (from the shoulder)
4 tbsp rapeseed oil
salt
pepper
3 tbsp hot curry powder
50 g tomato paste
425 g chickpeas (drained weight, can)

Instructions

1. Heat a non-stick frying pan over medium heat.
2. Add the cinnamon stick, allspice berries, coriander seeds, and fenugreek seeds to the hot pan.
3. Toast the spices until you notice a slight smoky aroma.
4. Remove the cinnamon stick from the pan and set it aside.
5. Place the remaining toasted spices into a mortar.
6. Crush the spices into a fine powder using the pestle.
7. Peel the onions and garlic.
8. Finely chop the onions and garlic.
9. Peel the ginger.
10. Grate the ginger finely.
11. Rinse the chili peppers under running water.
12. Remove any visible fat from the lamb shoulder.
13. Cut the lamb meat into cubes weighing approximately 30 grams.
14. Heat oil in a heavy, wide pot.
15. Sear the meat cubes on all sides over high heat.
16. Add the chopped onions and garlic to the meat.
17. Sauté the vegetables briefly.
18. Season the mixture with salt and pepper.
19. Stir in the grated ginger, cinnamon stick, ground spice mix, and curry powder.
20. Add the tomato paste.
21. Place the whole chili peppers into the pot.
22. Fry everything for two minutes.
23. Deglaze the curry with 600 milliliters of water.
24. Season the liquid with salt.
25. Cover the pot.
26. Simmer the curry for 60 minutes over medium heat.
27. Stir the curry several times during the cooking process.
28. Pour the chickpeas into a sieve.
29. Rinse the chickpeas under cold water.
30. Let the chickpeas drain well.
31. Fold the chickpeas into the finished meat.
32. Let the curry simmer for another 10 minutes.
33. Finally, adjust the seasoning of the curry with salt and pepper.
34. Serve the curry with basmati rice and mango chutney.

Nutrition per serving

kcal: 480
Protein: 45 g · Fett/Fat: 25 g · Carbs: 17 g