Lamb Curry with Tomatoes – To the Rice Table

Cut the meat into cubes. Sear in hot oil on all sides, salting and seasoning with pepper. Add the finely chopped onions, ginger and garlic. Sauté while stirring. Stir in the curry paste – stir on high heat until everything is coated with it.

Add the tomatoes with their juice, season with lemon, salt and pepper. Fold in the seeded, diced chilies, if you like spiciness, simmer them all the way, if you like it more moderate you have to remove them repeatedly.

Simmer for an entire hour at a low temperature.

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