Pepper and Lamb Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 ½ cups lamb (e. g. shoulder, cut into bite-sized pieces)
- 2 Tbsps Ghee
- 2 onions (finely diced)
- 2 cloves garlic cloves (finely diced)
- ground Cumin
- ground cilantro
- ground allspice
- 4 Tomatoes (chopped)
- 2 Bell pepper (red and green; chopped)
- 1 green chili pepper (chopped)
- ⅞ cup Yogurt
- 2 Tbsps fresh cilantro (chopped)
- For the rice
- 1 ½ cups Basmati rice
- 2 Cardamom
- 3 cloves
- ½ stick cinnamon
- 2 fresh bay leaves
- 1 tsp ground Turmeric
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Fry the meat in hot ghee to seal, add the onions and garlic and season with a pinch of cumin, a pinch of ground coriander, a pinch of allspice, salt and ground black pepper. Deglaze with a little water and add the tomatoes, peppers and yoghurt. Cover and stew in the oven for around 2 hours. Stir occasionally and add more water if required.
3.
Put the rice and spices in a pan and add double the quantity of water. Cover, bring to the boil and simmer for around 20 minutes until cooked.
4.
Remove the lid from the curry and brown for around 10 minutes. Stir in the coriander leaves, check the seasoning and arrange in dishes with the rice. Serve with naan bread if desired.
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