Cucumber pan with lamb fillet

Name: Cucumber pan with lamb fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 Braised cucumbers (approx. 1,2 kg); 500-600 g Lamb filet (substitute for pork filet); 1/2-1 chili pepper; 1 medium onion; 2 TABLESPOONS olive oil, salt, pepper; 1 TABLESPOON Sesame; 4 Stem(s) Mint or parsley; 300 g Whole milk yoghurt; 2 tl (10 g) Cornstarch; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp lemon or lime and; 7-10 Tbsp Chillies

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 Braised cucumbers (approx. 1,2 kg)
500-600 g Lamb filet (substitute for pork filet)
1/2-1 chili pepper
1 medium onion
2 TABLESPOONS olive oil, salt, pepper
1 TABLESPOON Sesame
4 Stem(s) Mint or parsley
300 g Whole milk yoghurt
2 tl (10 g) Cornstarch
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp lemon or lime and
7-10 Tbsp Chillies

Directions

1
Cucumbers wash, peel and lengthwise halve. Core and cut into small pieces. Wash, dab off and roughly dice the meat. Wash chilli, carve lengthwise, remove seeds and chop. Peel and finely dice the onion.
2
Heat the oil in a large frying pan. Fry the meat for 3-4 minutes while turning. Steam the onion briefly. Season and take out
3
Steam the cucumbers in the frying fat for about 5 minutes, turning occasionally. Deglaze with 1/4 l water, bring to the boil. Add sesame and chilli, simmer for about 5 minutes
4
Mint wash, chop. Mix with yoghurt and starch until smooth. Stir into the cucumber, bring to the boil and simmer again for another 2 minutes. Heat the meat in it. Season to taste with salt, pepper and lime juice. Arrange the cucumber pan, garnish with lemon or lime wedges and chilli if necessary. Served with: rice-grain mixture or boiled potatoes