A dish that originally came from Persia and now is a popular Indian dish. It has a unique flavor and it is rather mild.
Preparation time: 25 min + Cooking time: 1h 50 min = Total time: 2h 15min
| 600g | lamb ragout |
| 2 tb. | olive oil |
| 1 | onion |
| 2 | cloves of garlic, pressed |
| 4 tb. | cumin (ground) |
| 2 tb. | chili powder |
| 1 tb. | cardamom |
| 2 tb. | curcuma (ground) |
| 2 cans | tomatoes, chopped |
| 360g | yoghurt |
| 2 tb. | ginger, grated |
| 2 tb. | coriander (leaves) |
| 1 ts. | Garam Masala |
| 2 tb. | almond spikes, roasted |
| salt |
Simple Steps to Succeed
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Peel the onions and cut it into small pieces.
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Chop the meat into bite-sized pieces.
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Brown the onions using 1 tb. of olive oil. Add the pressed garlic and let it fry for a minute.
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Add the spice mixture.
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Deglaze it with the chopped tomatoes (or red wine and afterwards the tomatoes)
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Add the yoghurt and grate the ginger into the pan.
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Add 1 ts. of salt and 1 tb. of the chopped coriander leaves (the rest is for decoration)
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Warm 1 tb. of olive oil in a frying pan. Add the meat and let it fry until it’s brown on every side. Then add it to the other pan.
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Let everything cook for 1 hour with the lid, then remove the lid and let it cook for another 35 minutes. Don’t forget to stir from time to time.
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Season with salt.
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Add the Garam Masala (don’t let it cook afterwards. Add it just before you serve it)
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Decorate with almond spikes and coriander leaves.
This dish works great with rice.
