Chop onions and garlic, add chili and curry powder, yogurt and sour cream, whisk everything together to a sauce.
Marinate the diced meat in it for 2 hours.
Rinse the lentils, let them boil briefly and then strain them again.
Stew meat in hot butter at low heat for a quarter of an hour. Add lentils, salt, 3/4 liter of water, cook in Kelomat for 10 minutes. Stir in strips of paprika.
Tip: Use creamy natural yogurt for an even finer result!
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