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Green vegetable curry with lamb

  • 1h 15m
    • Préparer 30 min
    • Préparer 45 min
Recipe for WMF Fusiontec cookware

Ingrédients

4 Personnes
  • 300 g Lamb fillet in strips
  • 2 tbsp. Coconut oil
  • 1 Onion
  • 1 Garlic
  • 1 Ginger
  • 2 tbsp. Green curry paste
  • 12 Pearl onions
  • 100 g Sugar snap peas
  • 200 g Thai broccoli
  • 200 g Broccoli
  • 1 Daikon radish, small (alternatively domestic radish)
  • 700 ml Coconut milk
  • 300 ml Vegetable broth
  • Salt
  • Pepper
  • 2 tbsp. Soy Sauce
  • Sugar
  • 2 tbsp. Lemon juice
  • Lemon juice
  • Fresh coriander

Preparation

Étape 1
Sear the lamb in a tablespoon of coconut oil, remove and set aside.
g Lamb fillet in strips
tbsp. Coconut oil
Étape 2
In the roast stock with another tablespoon of coconut oil, briefly fry the finely chopped onion and ginger. Sauté peeled pearl onions whole, add broccoli in florets, snow peas, curry paste and minced garlic and stir-fry briefly.
tbsp. Coconut oil
Onion
Garlic
Ginger
tbsp. Green curry paste
Pearl onions
g Sugar snap peas
g Thai broccoli
g Broccoli
Étape 3
Add the roasted meat with the gravy, deglaze with coconut milk and vegetable broth and simmer for about 20 minutes.
g Lamb fillet in strips
ml Coconut milk
ml Vegetable broth
Étape 4
In the meantime, cut the daikon radish into matchstick-thin sticks about 5 cm long and marinate with a little lemon (for European radish, add a little salt to soften the sharpness).
Daikon radish, small (alternatively domestic radish)
tbsp. Lemon juice
Étape 5
Season curry with salt, pepper, soy sauce, lemon juice and a little sugar. Serve the radish pieces raw.
Salt
Pepper
tbsp. Soy Sauce
Sugar
Lemon juice
Étape 6
Serve with basmati rice and fresh cilantro.
Fresh coriander