Lamb Curry

For the lamb curry, wash the stilton, dab dry, fry in hot olive oil until brown all over and place in an ovenproof dish. Cut the onion into large pieces and the garlic into slices.

Preheat the oven to 180°C convection. Sauté onion in the pan already used until translucent, briefly sauté garlic and pour in soup, coconut milk and strained tomatoes.

Add spices, bring to a boil and season to taste. Pour sauce over meat so that it is completely covered and let simmer covered in the oven for 2 hours.

Slice carrots and dice potatoes, place around the stilts in the sauce and continue to simmer for 30 minutes. After 15 minutes, add lentils and finish cooking. Remove meat and portion.

Season sauce with lemon juice and salt and mix with meat. Serve the lamb curry immediately.

Preparation Tip:

If you like, eat fresh bread with the lamb curry.

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