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500 GRAM LAMB, in cubes
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2 BANANAS, sliced
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2 APPLES, sliced
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1 TBSP GREEN PEPPERCORNS
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1 TSP
CURRY
POWDER
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1 ONION, chopped
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1/2 TSP CHILI POWDER
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GREEN CORIANDER
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1 KG CHICKEN LEGS
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2 TBSP OIL
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2 CL GARLIC, crushed
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1 TSP CHILI POWDER
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1 TSP CORIANDER POWDER
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1 PIECE GINGER, grated
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2 TBSP YOGURT
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1 LEMON, juice 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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