Ingredients
Chapati:
- 200 g flour
- 100 ml water
- 1 tbs sesame oil
- 1 ts AMC Rustico (or mixed dried herbs)
- 1/2 ts salt
Lamb curry:
- 2 onions
- 2 cloves of garlic
- 1 small piece of ginger
- 300 g tomatoes
- 750 g lamb goulash
- 1/2 ts turmeric
- 1 ts chili powder / cayenne pepper powder
- 1 ts coriander powder
- 1/2 ts garam masala
- salt
- 100 ml coconut milk
Preparation
1. For the chapati, knead all ingredients into a smooth dough. Cover and let rest at room temperature for approx. 60 minutes.
2. Peel and finely chop the onion, garlic and ginger. Clean and finely dice the tomatoes.
3. Heat the pot on highest level up to the roasting window, put the lamb goulash in the pan, roast until the turning point is reached.
4. Turn over the goulash and then roast again until the turning point is reached. Add onion, garlic and ginger and continue to roast while stirring. Add all the spices and some salt, as well as the diced tomatoes.
5. Cover with Secuquick softline and close. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 10 minutes in the turbo area.
6. At the end of the cooking time, place pot in the inverted lid and allow it to depressurize on its own.
7. Remove Secuquick, stir in coconut milk and reduce uncovered a little longer, as desired.
8. Divide the dough into eight pieces and roll out thin. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a low level, place the chapati inside and roast each side for approx. 2 minutes.
This recipe has been tested and approved by AMC.
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