Madras Lamb Curry

In half of the oil, saute the garlic, ginger, onion and new spice until the onions are lightly browned. Set aside.

In the remaining oil, saute the pepper until hearty and tender, one to two minutes. Add half of the tomatoes – including liquid -, mix and sauté for one to two minutes until soft. Add turmeric, coriander, cumin and simmer on low heat for six to eight minutes, stirring frequently.

Add meat, roast on medium fire until meat pieces are evenly browned. Extinguish with water, cover and meanwhile simmer gently for thirty minutes.

Mash the onion-ginger-garlic-new spice mixture with the remaining tomatoes (including liquid if needed) to a rather thin sauce. Add to the meat, bring to a boil and season with salt. Cover and simmer for about 35 minutes.

Add garam masala just before serving.

(*) Can also be prepared with chicken.

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