Kebab Curry

INGREDIENTS:

1 kg minced lamb
30 g ginger root
4 green cardamon pods
2 tsp fenel
2-3 red peppers
1 egg
salt
1 l oil to deep fry

for the sauce-

400 g shallots
300 g celery root
4 cloves
4 tbsp coriander seeds
3 red chillis
50 ml veg. oil
1 cinnamon stick
1 tbsp curry powder

DIRECTIONS:

Peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chillis.

Mix minced lamb with the egg, ginger, cardamon, fenel and chilli. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.

Sauce:
Chop shallots, peel celery and mince. Ground chilli, cloves and coriander. Heat oil in a pot. Add shallots, celery and brown for about 10-12 min. Add cloves, coriander, cinnamon, curry powder, chilli and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.

Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min