Indian style lamb curry

Ingredients for 4 servings:

• 800 g lamb (leg or shoulder)
• 2 cloves garlic, finely chopped
• 1 tbsp, heaped ginger finely grated
• 225 g Greek yogurt
• 1 medium-sized onion(s), finely chopped
• 50 g butter, preferably ghee
• 2 tsp fennel seeds
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp tomato paste
• 60 g cashew nuts
• 10 cl crème fraîche
• e.g. salt and pepper
• 10 cl water
• Coriander leaves and peppermint, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 10 minutes

my home recipe

Cut the meat into pieces. For the marinade, mix the yogurt with the garlic, ginger, salt, and pepper, and fold it into the meat. Marinate for at least 4 hours. Heat the butter (ghee is best) in a saucepan and sauté the onion and fennel seeds for about 3 minutes. Sprinkle with the caraway and coriander powder. After 1 minute, add the meat and marinade, season with salt and pepper. Bring to a boil, then stir in the tomato paste and 10 cl of water after 2 minutes. Mix thoroughly and simmer over low heat for about 40 minutes, or until the meat is tender. Blend the cashew nuts and crème fraîche until creamy. Once the meat is cooked, stir in the cream and let it cook briefly. Sprinkle with chopped coriander and peppermint leaves. Serve with rice or naan bread.