Indian curry for lamb or chicken

Ingredients for 1 servings:

• 200 g lamb or chicken breast fillet
• 200 g vine tomatoes
• 1 onion(s)
• 4 cloves garlic
• 100 ml coconut milk
• Coriander powder
• Curry powder (Hot Madras)
• Chili pepper(s), grated
• turmeric
• Salt
• Salt and pepper, black, from the mill
• Cumin
• Oil (neutral)
• some water, hot

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

For lamb: Cut the meat into equal-sized cubes, season generously with pepper, add some crushed cumin, press in 2-3 garlic cloves, and let it simmer for at least 1 hour, but preferably overnight. Dice the onions, blanch and peel the tomatoes, and gather the spices, coconut milk, etc. Heat oil in a large pot, add the onions and brown them lightly, then press in the garlic cloves. Add the meat and sear until crisp. Add a little hot water, if desired, add the tomatoes, and simmer on low heat for about 30 minutes, until the tomatoes are cooked. Add coriander powder (just a little to start with). Stir in the curry powder (about 1 tbsp per 200g of meat), salt, pepper, turmeric, and a little chili to taste. Roughly chop the cumin and add it too. Once the spices have reduced slightly, stir in the coconut milk as needed. Adjust the seasoning to taste. Served with basmati rice and chutneys with yogurt.