Lamb curry

Ingredients for 2 servings:

• 500 g lamb shoulder(s), cut into 3-4 cm cubes
• ½ tsp ginger, grated
• 3 cloves
• 3 tbsp ghee, or clarified butter
• ¾ tbsp coriander
• ½ tsp cardamom, green
• 2 small chili peppers, red, dried
• ½ tsp salt
• 150 g natural yogurt (10%)
• 2 tbsp tomato puree
• ½ tsp nutmeg, grated
• 200 ml water, hot
• 3 cardamom pods, green, slightly pressed
• 2 tsp spice mix (Garam Masala)
• 1 bag of saffron threads
• 75 g crème fraîche
• Cashew nuts, freshly roasted and chopped or almonds

Instructions

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

Rogan Josh

Mix the meat with the grated ginger and cloves and set aside. Roast the coriander and cardamom seeds with the chilies in a dry pan until the spices are fragrant. Grind everything into a powder in a mortar and pestle. Heat the ghee in a casserole dish. Brown the meat, ginger, and cloves in batches. Sprinkle with the coriander, cardamom, and chili powder and season with salt. Stir in the tomato puree, yogurt, and nutmeg and simmer over medium heat for about 10 minutes, stirring occasionally. Add the water, add the green cardamom pods, and simmer the Rogan Josh with the lid closed for about 1 hour, until the meat is tender. Soak the saffron threads in a little lukewarm water and mix well with the crème fraîche. Add the garam masala and saffron crème fraîche to the curry and mix well. Simmer uncovered for about 5 minutes, stirring occasionally. Serve sprinkled with the chopped cashews.