Lamb curry

Ingredients for 6 servings:

• 1 kg lamb goulash (chopped)
• 3 onions, red (diced)
• 2 red bell peppers
• 3 cloves garlic (finely chopped)
• 50 ml sesame oil
• ½ lime(s) (juice and zest)
• 2 small red chili peppers (pitted and finely chopped)
• 250 ml Lamb stock
• 3 small bananas, cooking (thinly sliced)
• 1 small pineapple (peeled, cored and cut into bite-sized pieces)
• 1 small mango(s) (peeled and cut into bite-sized pieces, removing the core)
• 40 ml brown rum (54%)
• 3 kaffir lime leaves
• 4 tbsp Madras curry
• 2 tbsp curry dragon fire
• 2 cans of coconut milk
• 1 vanilla pod(s) (seed and pod)
• some salt
• some pepper, freshly ground, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

fruity-spicy curry Viniferia style

Peel and dice the onion, peel and chop the garlic, wash, deseed, and dice the bell pepper, peel the fruit and prepare it into bite-sized pieces. Cut the meat into smaller pieces if necessary. Brown the lamb goulash in a large, deep pan over high heat in hot sesame oil in 2-3 batches, seasoning with salt and pepper. Add the diced onion, diced bell pepper, and chopped garlic and fry for another 3-4 minutes. Add the finely chopped chili, the lime juice and zest, and the vanilla extract, and deglaze with the lamb stock. Reduce the heat to medium and simmer gently for 15 minutes. In a separate pan, fry the sliced ​​plantains and pineapple pieces in sesame oil, add the mango pieces, pour over the rum, and flambé. Add the coconut milk, kaffir lime leaves, and curry powder. Add the meat and simmer for another 10 minutes. Remove the kaffir leaves and vanilla pod and serve immediately. Make sure you use good-quality meat from young animals, otherwise the curry won’t become tender and the fruit will overcook. I serve it with basmati rice.