Sauté onions and garlic in hot olive oil, turning occasionally, over medium heat for 15 minutes until soft.
Then sprinkle curry and cayenne pepper on top and steam briefly. Pour in the soup. Stir yogurt and crème fraîche and add. Do everything again for ten minutes.
Then grind finely. Continue to make the sauce until it thickens to a creamy consistency. Season with salt, curry and cayenne pepper.
Preheat the oven to 80 degrees and heat a plate.
Cut the lamb into large cubes. Season with salt and pepper.
Heat half of the oil in a pan. Pour in half of the lamb cubes and roast all around for about two minutes. Place in the preheated pan in the heated stove form. Roast the second unit of meat in the same way. Cook the lamb cubes in the 80 °C stove for about twenty minutes.
Melt the drippings with the white wine and boil to a tablespoon. Add to the curry sauce form.
Before serving, pour the sauce over the lamb cubes and cut the chives over them with scissors.
Serve with roast potatoes and vegetables, e.g. romanesco, snow peas or carrots.
(*) Curry is not an independent spice, but a mixture of up to 35 different spices. In any case, curry should not be without turmeric – responsible for the intense yellow color – cardamom, ginger, pepper, cumin, coriander, cinnamon, cloves, nutmeg and chili, and many more, depending on the cook. It depends on the mixture and vo