130 min, easy In a Teflon pan, sauté onion and lamb with oil. Add the Indian spice paste and stir. Add tomatoes, coconut milk and yogurt, stir well. Transfer to an ovenproof dish with a lid (or a Roman pot).
Clean vegetables and potatoes, peel and dice, add to meat. Cook in the oven at 150 °C convection oven for 2 hours. The meat should then be soft. During braising, stir from time to time.
For the lettuce, salt the cucumber cubes and drain in a sieve. Season heavily with salt, garlic, yogurt and freshly ground pepper. Garnish with mint leaves.
Drink:
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.