Indian lamb curry

Ingredients for 4 servings:

• 500 g lamb, preferably lamb loin, cut into small pieces
• ½ liter vegetable broth
• 1 can chickpeas
• 5 tomatoes, or whichever is from the can
• 3 onions
• 2 chili peppers, red and green
• 1 tbsp butter or ghee
• 1 shot of oil
• 1 dashes lemon juice
• 2 tsp Garam Masala spice mix
• 1 tsp paprika powder
• ½ tsp turmeric
• 1 tsp cumin
• Salt
• 1 piece(s) ginger
• 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with chickpeas

Drain the canned chickpeas well. Rinse the lamb and trim any fat and tendons, then chop finely. Chop the onions and tomatoes. Peel and chop the ginger and garlic. Wash and chop the chilies. Heat the oil and butter in a saucepan and briefly toast the spice powder. Add the chickpeas and lamb and fry well. Deglaze with the stock and tomatoes, add the lemon juice, and season with salt. Simmer the mixture with the lid on for about 1 1/2 hours on medium heat. Season to taste. Serve with poppadoms, which you can buy at Asian stores and only need to fry briefly in hot oil. Baguette also tastes good with it.