John Myers
Spicy Lamb Curry
The perfect spicy lamb curry recipe with a picture and simple step-by-step instructions.
- 500 g Leg of lamb
- 8 Pc. Tomatoes
- 4 Pc. Carrots
- 3 Fresh spring onions
- 3 Pc. Thai chili pepper
- 1 Lemon
- 0,25 liter Red wine
- 2 tbsp Olive oil
- 1 tbsp Mustard seeds black
- 1 El Fenugreek seeds
- 0,5 tsp Turmeric
- 0,5 tsp Sweet paprika
- 0,5 tsp Ground caraway
- 0,5 tsp Ground coriander
- Some cinnamon
- Salt and pepper
- Remove the lamb from the bowl, wash it and pat dry with kitchen paper. Then cut into bite-sized cubes. Peel the onion and cut into bite-sized pieces.
- Heat some olive oil in a high saucepan and sweat the onion in it until translucent. Wash the lemon and rub some zest into the saucepan, add the pieces of lamb and sear them. Wash the tomatoes and chilli pods and quarter the tomatoes, cut the chilli pods into rings. Add both to the meat and roast briefly.
- Briefly crush the mustard seeds and fenugreek seeds in a mortar. Put all the spices in the pot, roast them briefly and then deglaze with red wine. Top up with water until everything is covered and simmer for 90 minutes.
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