Ingredients
- 2 onions
- 2 cloves of garlic
- 2 small red chili peppers
- 800 g lamb goulash
- 2 ts garam masala
- salt, pepper
- 200 ml beef broth
- 250 g frozen spinach
- 100 g yogurt
- 2 ts cornstarch
- 50 g raisins
- lemon juice
- 50 g peanuts
Preparation
1. Peel and finely cut the onions and garlic. Finely chop the chili pepper.
2. Heat the pot on the highest level up to the roasting window, switch to a low level and roast the lamb in batches. Roast the onions, garlic and chili pepper with the last batch. Add garam masala and season with salt and pepper. Add the broth and spread the spinach on top of the meat.
3. Cover with Secuquick softline and close, heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 25 minutes. At the end of cooking time, depressurize the pot and remove Secuquick.
4. Stir the yogurt with the starch, add, mix and bring to a boil again. Add raisins and season to taste with salt, pepper and lemon juice. Coarsely chop the peanuts and sprinkle over the curry to serve.
Tip
- Grocery shopping tip: Garam masala is a blend of spices from Indian cuisine. It contains spices such as cardamom, cinnamon, cumin, cloves and black pepper. If the mixture is not available, a pinch of ground cloves as well as half a teaspoon of the other spices can be used.
This recipe has been tested and approved by AMC.
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