Cucumber-Lamb-Pan for 1 person
easy
40 mins
40 mins
Ingredients
- 50 g 7 Corn-Equilinia (rice mixture)
- 7-10 Tbsp Salt
- 1 (350 g) Cucumber
- 125 g Lamb filet
- 1 small chili pepper
- 1 small onion
- 1 TABLESPOON Olive oil
- 1 teaspoon tip clear broth (instant)
- 1 TEASPOON black sesame
- 1 spearmint stem
- 1/2 (75 g) Cup of skimmed milk yoghurt
- 1/2 TEASPOON Cornstarch
- 7-10 Tbsp a few squirts of lime juice
- 7-10 Tbsp Lemon, lime and chili
Directions
- 1
Cook the rice mixture in boiling salted water for about 20 minutes. In the meantime peel and wash the cucumber and cut it in half lengthwise. Scrape out the seeds with a teaspoon. Cut the flesh into pieces.
- 2
Wash the lamb filet, dab dry and cut into pieces. Carve the chilli lengthwise, remove the seeds. Wash and chop the chillies. Peel and finely chop the onion. Fry in a pan in hot oil.
- 3
Add the meat and fry for about 3 minutes, turning. Season with salt. Take out. Stew the cucumber in the frying fat, turning over, for about 5 minutes. Add 4 tablespoons of water, 1 teaspoonful of instant broth, sesame seeds and chilli (be careful with the spices! Maybe only use half of it).
- 4
Cover and stew for about 5 minutes. Wash mint, pluck or chop small leaves. Stir yoghurt, cornstarch and mint until smooth and stir into the pan. Heat the fillet in it. Season to taste with salt and lime juice.
- 5
Serve garnished with lemon and lime wedges and chilli.
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