Keema Curry

Ingredients for 4 servings:

• 700 g minced lamb
• 200 ml natural yogurt, 3.8%, 2 small cups
• 2 cloves garlic, fresh
• Salt
• 1 ½ tsp ground turmeric
• 1 cinnamon stick(s)
• 1 cardamom pod(s), black
• 3 cardamom pods, green
• 6 peppercorns
• 3 carnations
• 1 tsp cumin, whole
• Clarified butter
• 2 m.-sized onion(s)
• 1 piece(s) ginger, fresh
• 2 chili peppers, green
• 1 tsp, heaped chili powder
• 1 tsp, heaped coriander powder
• 1 can of tomatoes, chopped
• Coriander, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Minced lamb curry, inspired by an Indian recipe

Place the minced lamb in a large stainless steel bowl. Finely chop the garlic and add it to the meat along with 1 small cup of natural yogurt, salt, and turmeric. Mix everything well. Cover and let the meat marinate for at least 1 hour. Melt a little clarified butter in a kadai or non-stick pan over medium heat. Add the cinnamon stick, cardamom, peppercorns, cloves, and cumin seeds to the pan and fry until fragrant. Peel the onions, halve them, and slice them into very fine strips. Add them to the pan with the spices. Add a little more clarified butter if necessary and fry the onions until golden brown. Finely chop the ginger and green chili and add them to the onions along with the ground red chili powder and ground coriander powder, stirring briefly. Add the chopped tomatoes and simmer over a low heat until the fat separates from the tomatoes and the sauce has reduced slightly. Add the minced lamb to the masala and simmer over medium heat for 15-20 minutes, until the meat is tender. Season again with salt and red chili powder to taste, and serve hot with some chopped fresh cilantro. Serve with Indian basmati rice and a dollop of natural yogurt.