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Cut the meat into cubes and season with salt und pepper. Heat the oil in a big pan and roast the lamb cubes gently from all sides. Take it out of the pan and set it aside for a while.
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Peel and chop the onions and the garlic, peel the ginger and grind it. Braise it lightly for 2-3 minutes in the remaining oil in the pan, then move it to the edge and add the other spices with the sugar and stew for 2 minutes.
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Wash and cut the chilli into small rings, put it into the pan and add the coconut milk and the cream. Let it come to a boil and let it cook lightly for 10 minutes until the oil difuses to the surface.
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Put the meat back into the pan and let it stew for about 1 hour (stir frequently). Besprinkle with fresh coriander, serve it with rice and enjoy.