Lamb and Onion Curry
⏱️ Prep: 20 min🍳 Cook: 120 min
Ingredients
| 900 g | lamb meat - boneless leg | |
| 450 g | onion | |
| 2 tbsp | 30 ml | hot chili |
| 5 cm | ginger root | |
| 2 | garlic cloves, crushed | |
| 1 tsp | 5 ml | turmeric |
| 3 tbsp | 45 ml | oil |
| 5 tbsp | 75 ml | coriander |
| 3 tbsp | 45 ml | mint, finely chopped |
| 3 pcs | hot peppers | |
| 3 tbsp | 45 ml | lemon juice |
Instructions
Put the sliced meat, the onion, salt, chili powder, chopped ginger, turmeric and the oil in a large, wide pot. Add 450 ml water. Bring to a boil and reduce the heat. Cover and simmer over low heat until the meat is tender. Uncover and increase the heat to bring the dish to a boil. Cook for another 10-15 minutes until the liquid becomes a thick sauce. Stir often. Meanwhile, put the coriander, mint, hot peppers, lemon juice and 3 tbsp water in the food processor. Make a smooth paste. Add it to the stew and cook for a few minutes so the flavors combine. Serve with vegetables as desired or with boiled rice.