Indian Lamb Curry with Cucumber Salad

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.

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