Indian Lamb Curry

Name: Indian Lamb Curry
Total time: 30 min
Yield: 4
Ingredients: 6 clove garlic; 2 Red pepper; 100 gram fresh ginger; 75 milliliters peanut oil; 1 kilogram lamb; 8 cardamom pod; 1 cinnamon stick; 10 peppercorns; 2 laurel leaf; 2 onion; 0.5 teaspoon clove powder; 0.25 teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 300 milliliters chicken bouillon; 125 milliliters full yogurt; 1 bunch coriander

Ingredients

6 clove garlic
2 Red pepper
100 gram fresh ginger
75 milliliters peanut oil
1 kilogram lamb
8 cardamom pod
1 cinnamon stick
10 peppercorns
2 laurel leaf

2 onion
0.5 teaspoon clove powder
0.25 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)
300 milliliters chicken bouillon
125 milliliters full yogurt
1 bunch coriander

Directions

Puree the garlic with ½ tsp salt, the peppers and ginger into a curry paste. Heat the oil and fry the meat golden brown. Remove the meat from the pan.
Put the cardamom, cinnamon, peppercorns and bay leaves in the pan and fruit for ½ minute. Fry the onion for 1-2 minutes.
Stir in the curry paste and fry briefly. Put the clove powder, cayenne pepper, paprika, coriander and cumin powder with the meat through.
Pour in the stock and cover for about 1.5 hours, until the meat is tender. Remove the lid from the pan and stir in the yogurt with stirring spoon, so that the sauce thickens.
Remove the cardamom pods, the cinnamon stick and the bay leaves. Sprinkle the curry with the coriander.