Lamb with vegetables in curry sauce
Juicy lamb with seasonal vegetables in a curry sauce — as tender and inviting as the first breeze of fall.
Ingredients
| mutton 300 g |
| water 1.5 liters |
| eggplant 1 pc |
| onion 1 pc |
| red beans 100 g |
| pumpkin pulp 200 g |
| tomatoes (without skin) 2 pcs |
| sweet pepper 1 pc |
| vegetable oil 4 tbsp. |
| mint leaves 5 g |
| liquid honey 1 tbsp. |
| salt to taste |
| CARRY PASTA: |
| tomato paste 2 tbsp. |
| curry 1 tbsp. |
| garlic 2 cloves |
| ginger root 20 g |
| ground black pepper to taste |
| cilantro 15 g |
Instructions
Step 1
Prepare the curry paste. Mix the chopped garlic, ginger and cilantro stems in the blender bowl. Add the curry and black pepper and blend until smooth. Then add the tomato paste and mix.
Step 2
Cut the lamb into strips and fry in a pan with vegetable oil. Add beans soaked for 4 hours, pour in water, salt, cover with a lid and stew for 1 hour.
Step 3
Cut pumpkin into bars, onion into half rings and pepper into straws. Add the pumpkin to the lamb, cover and braise for another 30 minutes.
Step 4
Meanwhile, prepare the curry sauce - sauté the onions and peppers in vegetable oil. Add the curry paste and stir-fry for another 5 minutes.
Step 5
Then add the sauce to the lamb, followed by the eggplant cut in half rings and whole tomatoes. Cover the pan with a lid and simmer for another 20 minutes.
Step 6
After this time, add honey, stir and let the dish stand for about 30 minutes.
Step 7
Serve with a generous sprinkling of chopped cilantro and mint leaves.
