Private website of Thorsten Fenk

Lamb curry

Soak the chickpeas overnight, cook until soft the other day.

Cut the lamb meat as if you were to prepare zurich ragout, mix with the diced orange, garlic, ginger, paprika powder and the pickled chile and let it marinate for at least one hour.

Brown the meat in a pan, add the carrots, onions, celery and leek later on. After some browning and softening, add the nuts, later on the bell peppers and mushrooms. Maintain high heat, stir.

Add the chick peas, let the water evaporate. Pour the tomatoes into the pan, along with the juice. Add the chicken stock, season with coriander, curcuma, caraway, mint, marjoram and turn down the heat.

If you like it, add some proper (10% fat) yoghurt with the dish.