Minced lamb curry

Ingredients for 4 servings:

• 12 cardamom pods, black
• 1 tbsp fennel seeds
• 1 tsp clove powder
• 1 tsp cinnamon powder
• 50 g fresh ginger root
• 200 g carrot(s)
• 200 g onion(s)
• 1 chili pepper(s), red
• 3 garlic cloves (optional)
• 800 g minced lamb
• 5 tbsp rapeseed oil
• 2 tbsp tomato paste
• Iodized salt or sea salt
• 1 liter lamb stock
• 5 sprigs of mint, fresh
• 40 g raisins
• 250 g yogurt, Greek cream yogurt
• Flatbread(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a culinary feast for all those who like oriental food

Score the cardamom pods with a knife, remove the seeds, and finely crush them with the fennel in a mortar. Mix with the cloves and cinnamon. Peel and finely dice the ginger, onions, and carrots, and finely slice the chili. Peel and finely chop the garlic, if desired. Brown the mince in hot oil in a large, shallow pan. Add the spice mix and fry briefly. Add the onions, carrots, ginger, and chili and fry. Sauté the garlic with the vegetables, if desired. Stir in the tomato paste and fry briefly, season with salt, and deglaze with the lamb stock. Add 1-2 mint sprigs to the pan and simmer the curry uncovered for about 90 minutes, adding a little hot water as needed. Stir in the raisins about 15 minutes before the end of the cooking time. Finely chop the leaves from 2 mint sprigs and mix with the yogurt and a little salt. Sprinkle the curry with mint and serve with mint yogurt and flatbread.