Lamb Curry Madras Style

@ Hontas: A promise is a promise .... and thanks for the subsequent pictures dicing meat and onions. Loosen the coconut meat and hex it in half and add 500ml of hot water ..... let it steep. Then strain through a sieve. Fry the onions until they are brown and use all the other ingredients (except meat and salt) to make a paste. Sauté the paste in a roaster for 15 minutes over medium heat and then add the meat for a good 20 minutes over a slightly higher heat. Then pour 500 ml of water and let it simmer for a good 70 minutes. At the end add the coconut milk. Season to taste with salt and coriander. There was also beluga lentils and Hontas chapati roti. Tip: Instead of fresh coconut, coconut milk can also be used. This has the advantage that the fibers of the fresh nut are not so gritty ... I will do this next time. At the end of the cooking time I took the meat out of the sauce and then pureed everything again. Then the sauce is bound and the meat is added again. I baked the second chapati in butter, because the delicious breads (at least mine) dry out very quickly. We are going to an outdoor meeting on the weekend and will cook there with several Dutch ovens. I already made more chapati dough for today's cooking mission and there is another Indian curry of the more intensified form ... I'll report.