Lamb in chili yogurt sauce

Ingredients for 4 servings:

• Spice mix:
• 3 cardamom pods, including the seeds
• 3 cloves, whole
• 2 stalk(s) cinnamon, lightly crumbled
• 5 grains of black pepper
• 8 small chili peppers, dried red
• 3 onions, finely chopped
• 3 cm ginger, fresh, finely chopped
• 4 cloves garlic, finely chopped
• 150 g yogurt
• 1 tsp salt
• 500 g lamb, diced
• 3 chili peppers, green, chopped
• 500 ml water
• Coriander leaves, chopped, for garnishing
• Ghee or clarified butter, for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Indian curry

Finely crush or grind all ingredients for the spice mix (up to the chili peppers) in a mortar or coffee grinder. Mix the yogurt with the spice mix, ginger, garlic, salt, and 3/4 of the chili peppers. Heat ghee or clarified butter in a pan, add the onions, and fry. Add the meat and fry for about 5 minutes. Deglaze with the water, add the yogurt mixture, and simmer uncovered over low heat for about 1 hour, stirring occasionally. Add more water if necessary. Transfer the dish to a serving dish, sprinkle with the remaining chili peppers and coriander leaves, and serve. Serve with rice or Indian bread. Variations: You can also add finely diced potatoes, but then increase the amount of water slightly. You can also add 1-2 tablespoons of honey to give the dish a subtle sweet note. The dish can also be prepared with beef.