Herta's Indian lamb curry

Ingredients for 4 servings:

• 1 kg lamb goulash
• 3 m.-sized onion(s)
• 1 tsp cumin
• 2 tsp turmeric
• ½ tsp pepper
• 2 tsp salt
• 3 tsp curry powder
• 2 tsp coriander powder
• 500 g tomatoes, pureed
• 2 tsp ginger powder, or finely chopped fresh ginger root
• 4 cloves garlic
• 3 tsp garam masala
• 2 small chili peppers
• 150 g natural yogurt
• ½ liter of water
• ½ bunch coriander leaves
• 3 tbsp oil
• 2 bay leaves
• 1 stalk(s) cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Mix pepper, salt, ginger powder (if not using fresh ginger), garam masala, curry powder, and coriander powder in a small bowl and set aside. Finely dice the garlic, onion, chilies, and ginger (if using fresh ginger). Heat 3 tablespoons of oil or ghee in a large, lidded saucepan over medium heat. Once the pan is hot, first fry the cumin seeds until light brown. Then add the cinnamon stick and bay leaves. Then add the finely chopped onions. When the onions are golden brown, briefly fry the finely chopped garlic cloves, fresh ginger (if using), and chilies over the same heat. Add the turmeric and stir briefly, otherwise the sauce will become bitter. Mix 500g of passata with the prepared spice mix and simmer in the pan for up to 10 minutes over low heat, until a layer of oil appears on the sauce. Then add the lamb goulash to the sauce and continue to cook on low heat for 5 minutes. Then add the natural yogurt and simmer for about 30 minutes. Add 1/2 liter of water and continue to simmer with the lid on for 60 minutes. Finally, sprinkle with fresh coriander. The lamb curry is now ready to serve.