Lamb curry with tomatoes – Raita

Ingredients for 4 servings:

• 500 g lamb (leg), boned, diced
• 3 onions, diced
• 4 garlic cloves, chopped
• 1 tbsp turmeric
• 1 tbsp coriander
• 1 tbsp mustard seeds, black
• 1 tbsp fenugreek seeds
• 1 tsp cinnamon
• ½ tsp cardamom, ground
• ¼ tsp ground cumin
• 6 tomatoes, peeled and quartered
• 500 ml vegetable stock
• 3 chili peppers, possibly more, up to 6 pieces, chopped
• 1 can chickpeas
• 1 lemon(s), untreated, zest
• 500 g natural yogurt
• 4 garlic cloves, chopped
• 1 onion(s), very finely diced
• 1 tomato(s), peeled and finely diced
• ¼ bunch of herbs e.g. coriander or parsley, chopped
• 1 pinch of ground cumin
• salt and pepper
• Bread(s) (Naan bread), warm

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Braised lamb with tomatoes and chickpeas, served with yogurt with tomatoes, garlic and onions

Toast the spices in a hot pan and then grind them finely in a mortar and pestle. In a saucepan, fry the onions in a little oil and add the lamb. Allow to brown, then add the spices, lemon zest, and tomatoes, then pour in the stock. Add the chickpeas and chilies (if you don’t like it too spicy, remove the seeds and the white inner pith). Season with salt and pepper and simmer for 90 minutes. For the raita, mix the yogurt with the onion, garlic, herbs (I don’t like coriander, so I use a little flat-leaf parsley), a little cumin, salt, and pepper. Chill. To serve, pour the curry into a plate, place a generous tablespoon of raita in the center, and enjoy with warm naan bread.