Thai lamb curry

Ingredients for 2 servings:

• 1 tbsp oil (sunflower oil)
• 2 cloves garlic, crushed
• 1 onion(s), cut into fine rings
• 1 tbsp coriander, ground
• ½ tsp cinnamon
• 4 cardamom, lightly crushed (green pods)
• 3 red chili peppers, finely diced
• 3 cm ginger, finely grated
• 350 g lamb, diced
• 1 piece(s) lemongrass
• 275 ml broth (lamb broth)
• 100 g coconut cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sauté the garlic and onion rings in oil until browned. Add the coriander, cinnamon, cardamom, chilies, and ginger and fry for 1 minute. Add the lamb and brown. Pour in the lemongrass and lamb stock and bring to a boil. Cover and simmer for about 50-60 minutes, until the meat is cooked through. Add the coconut cream 5 minutes before the end of the cooking time to thicken the sauce. Serve with rice.