Indian Lamb Curry
1 h 20 Min
Total Time
1 h 5 Min
Cooking Time
15 Min
Preperation Time
Ingredients
| 18 oz | leg of lamb |
| 3.5 oz | salted almonds |
| 2 | carrots |
| 1 ½ cups | celery sticks |
| 12 | dates |
| 4 | kaffir lime leaves |
| 1 Tbsp. | yellow curry paste |
| 2 Tbsp. | tomato paste |
| 2 1/2 cups | lamb stock |
| 2 tsp | cumin |
| 1 tsp | cardamom |
| ½ | bunch of fresh cilantro |
| 2 | garlic cloves |
| 2 Tbsp. | olive oil |
| 4 | large ciabatta rolls |
Instructions
Step 1:
Trim away the fat from the lamb and cut into inch cubes pieces.
Step 2:
Peel and dice the carrots. Rinse the celery, dry and dice.
Step 3:
Heat the olive oil in a pot or roasting pan. Sear the lamb.
Step 4:
Peel the garlic and cut into fine slices.
Step 5:
Add the tomato paste, curry paste, cardamom, cumin, lime leaves and garlic to the lamb and continue cooking.
Step 6:
Season with salt and pepper.
Step 7:
Pour in the lamb stock. Simmer for 60 minutes.
Step 8:
Halve the dates and remove the pit. Roughly chop the almonds.
Step 9:
Cut off the tops of the bread rolls and hollow them out. Chop the fresh cilantro.
Step 10:
Add the carrots, celery and dates to the curry 6 minutes before it is done cooking.
Step 11:
Fill the ciabatta rolls with the lamb curry.
Step 12:
Sprinkle with cilantro and almonds and enjoy warm.
