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Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really like better Indonesian, which is a mixture of Indian and Southeast Asia cuisine. But once a year it must then be the authentic Indian cuisine. Which is, of course in a homemade compilation again not quite right. But, and this is most important, it tastes like in my former Indian favorite restaurant in Frankfurt/Main...
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This is not an original Indian curry dish, it is roughly what the simple-minded German imagined Indian cuisine to be 50 years ago. There is a simple reason for this: a German only came into contact with Indians as a saylor or as an airplane crew. That was long before the German economy recruited armies of computer Indians because of an alleged shortage of skilled workers. So the perception of all things Indian was heavily influenced...
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This curry is prepared with meat to be braised off the shoulder and simmered for up to 2 hours. We still had 2 lamb hips left from Easter and since I didn't want to torment them for so long, the method was used for briefly fried strips of meat, sautéed briefly, kept warm and only shortly before the end boiled again in the sauce. The result was juicy, buttery meat.
I also had to use the cilantro a little tricky, I had simply...