Preparation time: ca. 30 minutes (plus time to Marinade and cook)
Wash and cut chillies, garlic and ginger. Put chillli with garlic, ginger and the other spieces with Tamarinde and Lemon Juice into a mixer and mix it until you have a smooth paste. Add water to taste.
Wash the meat, tap dry and cut into cubes. Rub it with a little bit of paste and let soak for for 30 minutes. Peel the onions, chop them into small pieces and let them cook in hot oil until they turn brown. Add the remaining paste und 2 tablespoons of water and let it stew while stiring.
Sear the meat in a pot. Mould 1 l water, add salt and let it simmer at low temperature for about 40 minutes. Add curry leaves and tomato puree and let it simmer for another 4 minutes. Mix the stark with water until it is smooth and thicken the curry with it. Serve and enjoy!
