Super tender lamb curry to eat

Ingredients for 6 servings:

• 1 ½ leg(s) of lamb, rump or shoulder, diced as for goulash
• 300 ml yogurt, Greek cream yogurt
• 500 g tomatoes
• 35 g cardamom, whole, green
• 2 tsp peppercorns
• 2 tsp coriander seeds
• 6 tbsp oil
• 1 tsp turmeric
• ½ tsp chili powder or more
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Indian lamb

Score the tomatoes crosswise, briefly place them in boiling water, rinse, and peel them. Quarter the tomatoes, remove the seeds and liquid, and dice the flesh. Grind the cardamom pods and peppercorns in a blender (I use a coffee grinder), then mix with 1 tablespoon of water to form a paste. Crush the coriander seeds in a mortar and pestle or grind them in a blender. Heat the oil in a casserole dish and roast the coriander paste for 2-3 minutes. Add the meat, turmeric, chili powder, and coriander, and fry for 8-10 minutes over medium heat, stirring occasionally. Add the yogurt, tomatoes, and salt, and heat for another 6-8 minutes. Add 1/4 liter of water. Braise the meat, covered, for 45-50 minutes over medium heat, then uncovered for another 10-15 minutes. This is ideal for guests, as the curry reheats easily. Serve with basmati rice and carrots.