Do you like lamb or goat meat

the sound of cotton candy

* Photo from unsplash

What to do when listlessness takes over? When every move in the kitchen seems like a difficult task ... and you want to use the few precious rays of sunshine between the cloudy sky to warm the tip of your nose outside?

Curry is often the solution. Curry so easy to make that all you have to do is cut onions and toss it all in one pot. Curry, which caresses the soul with its spices and warms up the cold fingers again when the sun does not want to and refreshes at the same time. Curry, which shimmers bright yellow in the pot, envelops the booth in an aromatic sea of ​​scents and - the best - also tastes just super delicious.

Goat is allowed in, classically Indian. If you don't get that, just take lamb or even young sheep. The long simmer makes the meat tender as butter and disintegrates on the tongue. Who still wants vegan ...?

Ingredients for 2 servings
based on a recipe from the book "India" by Pushpesh Pant

For the marinade:

  • 150 g natural yogurt
  • 1 tbsp oil
  • 2 teaspoons of sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric

For the curry:

  • 500 g goat meat in cubes, alternatively lamb
  • 60 ml of oil
  • 1 large onion, peeled and cut into rings
  • 1 tbsp grated ginger
  • 1 teaspoon of grated garlic
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground cardamom
  • 250 g natural yogurt
  • 500 ml of water

In addition:

Mix the ingredients for the marinade, mix in the meat, cover and place in the refrigerator for at least 1 hour.

Put the oil in a saucepan and sauté the onion rings over medium heat. Stir in the grated ginger and garlic. After a minute, add the meat, including the marinade, with the remaining ingredients for the curry. Bring to the boil, put a lid on and simmer gently over low to medium heat for 90 minutes. When the sauce becomes creamy and has boiled down a little, add salt to taste. Garnish with coriander leaves and serve with rice or naan bread.

Ingredients for 4 small loaves of bread

  • 25 g unsalted butter
  • 130 g wheat flour, 405 or 550
  • 65 ml of water
  • 5 g fresh yeast
  • 1 teaspoon of liquid honey
  • 1/2 teaspoon salt
  • 60 g natural yogurt

Melt the butter. Knead 1 tbsp of it with all the remaining ingredients to form a smooth, supple dough. The dough should stick a bit and be slightly damp. Possibly knead in a little more water or flour. Cover the dough and let it rest for 1-2 hours until it is about twice its size.

Knead the dough and shape into 4 balls. Roll these out to about 3 mm each. Heat a pan, add 1/4 of the melted butter and bake one of the dough slices over medium heat for about 2 minutes on each side. Do the same with the rest of the loaves. If you like, sprinkle the freshly turned bread in the pan with some black and / or cumin seeds.

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