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1 Rinse and mince leeks 2 Rinse and chop cauliflower coarsely.

Fragrant Lamb Curry

Ingredients :

12g ginger, 4 green chili peppers, 4 onions, 6 cloves of garlic, 100g grated coconut, 10 cardamom pods, 2 limes, 750g lamb, 2T oil, 2t fennel seeds, 2 ripe tomatoes, 3 stalks of coriander.

(1) 250ml yogurt, 250ml water.
(2) 1t cumin powder, 2t chili powder, 2t coriander powder, 1.5t salt.

Preparation :

1. Peel, rinse and slice ginger.
2. Rinse and seed green chili peppers.
3. Peel and rinse onions; Cut 2 onions into halves; Dice the remaining.
4. Peel and rinse garlic.
5. Rinse abd bruise cardamom pods; Remove the seeds to a grinder and grind finely.
6. Cut limes into halves;
7. Rinse tomatoes; Blanch in boiling water for 10 seconds; Remove, peel and dice.
8. Rinse coriander; Chop most.
9. Rinse lamb; Trim off the fat; Cut into cubes.
10. Heat a dry skillet over a high heat; Pan-fry the lamb over a high heat for 20 seconds; Turn off the heat; Remove and rinse in running water for 10 seconds; Drain.
11. Add the ginger, green chili peppers, halved onions, grated coconut and seasoning (1) to an electronic blender; Blend into smooth paste; Transfer to a big bowl; Add seasoning (2), the cardamom pods and the lime juice; Mix well; Add the lamb; Mix well; Leave it for at least 90 minutes.
12. Grind feel seeds.
13. Heat a wok over a high heat; Add 2T oil and heat over a medium heat; Stir-fry the feel seeds over a medium heat till fragrant; Add the diced onions and tomatoes; Stir-fry over a medium heat till tender; Add the lamb and the chopped coriander; Stir well; Turn to a low heat; Cover with a lid; Simmer over a low heat till the lamb is tender and the gravy is very thick; Turn off the heat; Arrange to a serving plate; Garnish with the coriander leave; Ready to serve.