Mango Lamb Curry

Clean and rinse the leeks, dice the white and cut the light green into ½ cm thick rings. Cut chili pepper in half lengthwise, remove seeds and cut diagonally into thin strips.

2. season meat with salt and pepper Heat clarified butter in a casserole, brown meat all over. Add leek cubes and fry for 2 minutes. Squeeze garlic and add, mix in chili peppers and curry. Extinguish with 200 ml hot water and steam at low temperature for 40 min with closed lid.

3. dice mango pulp. Remove peel from remaining pulp, cut from steir, mash in yogurt and stir with flour.

4. leek rings and mango cubes under, mix the meat. Fold in mango and yogurt mixture, let it boil up and steam for another 5 minutes. Season with curry if necessary and sprinkle with plucked coriander greens. Serve with long grain rice.

Dice Cut unpeeled flesh down the flat sides of the stone. Lying on the peel, cut in a grid pattern up to the peel. Turn peel inward, lift off cubes with a spoon.

Tip: Use plain or light yogurt, yes, as needed!

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