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- 500 GRAM LAMB, in cubes
- 2 BANANAS, sliced
- 2 APPLES, sliced
- 1 TBSP GREEN PEPPERCORNS
- 1 TSP CURRY POWDER
- 1 ONION, chopped
- 1/2 TSP CHILI POWDER
- GREEN CORIANDER
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- 1 KG CHICKEN LEGS
- 2 TBSP OIL
- 2 CLOVES GARLIC, crushed
- 1 TSP CHILI POWDER
- 1 TSP CORIANDER POWDER
- 1 PIECE GINGER, grated
- 2 TBSP YOGURT
- 1 LEMON, uice and rind
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Fry the onion for a
few minutes; add the lamb and fry 10 minutes more; stir in the curry
powder and the chili powder. Add 3 deciliter water and chili powder,
and simmer for two hours. Now add the bananas, the peppercorns and the
apple and cook for 5 minutes more. Decorate with fresh coriander.
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Mix oil, yogurt, garlic, chili powder, ginger, coriander
powder and lemon juice and rind and brush over all sides of the chicken.
Leave the chicken for two hours. Grill both sides for approximately
15 minutes. If you pierce the meat with a skewer, the fluid should no
longer be red.
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