Ingrid's lamb curry

Ingredients for 4 servings:

• 1 ½ kg leg of lamb
• 1 large onion(s)
• 2 cm ginger, fresh
• 2 garlic cloves
• 2 tsp cumin
• 2 tsp black peppercorns
• ½ cinnamon stick(s)
• 1 tsp clove powder
• 1 pinch of dried chili
• 400 g tomatoes, chunky, from the can
• 320 ml coconut milk
• 400 ml water
• 1 tbsp coriander, chopped, fresh
• 1 tbsp coriander powder
• 1 dashes lemon juice
• 2 tbsp olive oil
• 2 cups basmati rice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Trim the meat of fat, rind, and bones and cut into bite-sized cubes, then set aside. Dice the onion, ginger, and garlic and fry in oil. Crush the caraway seeds, peppercorns, and cinnamon stick in a mortar and pestle and immediately add them to the pan with the clove powder and chili. Stir. Now add the meat and fry. Add the canned tomatoes, coconut milk, and water and stir to combine. Simmer on low heat for 60 minutes, stirring occasionally. Leave the lid on. Just before serving, stir in the coriander and a squeeze of lemon juice. Serve with basmati rice.