Sprinkle the lamb poulet with a generous pinch of salt, cumin seeds and curry powder. Mix everything well.
Puree the fermented garlic with the sunflower oil into a smooth paste. Add the garlic paste, half of the tomato puree, powdered sugar and a generous dash of ginger syrup to the lamb poulet. The powdered sugar makes the poulet softer and together with the tomato puree provides a nice shine on the meat. Let the meat marinate for 1.5 hours.
Cut the crusts off the bread and make 6 equal rectangles (about 7 by 5 cm). Sprinkle the slices with olive oil (alternately). Sprinkle with some pepper and salt. Bake the slices for 12 minutes at 150 degrees.
Halve 3 tomatoes per person and dry them in the oven at 80 degrees for approximately 40 minutes.
Cook the potatoes until tender, crush them and sieve through a fine sieve. Mix 1 tablespoon of the garlic mayonnaise into the potatoes and grate fresh horseradish to taste.