Fruity spicy lamb curry

Name: Fruity spicy lamb curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (446 ml/ 260 g Abtrg) Sliced pineapple; 400 g red and yellow peppers; 3 Spring onions; 1-2 Garlic cloves; 600 g Leg of lamb (without fat or bone); 2-3 TABLESPOONS Olive oil; 1 TABLESPOON Curry; 1/2 TEASPOON ground cinnamon; 1 Mesp. ground cardamom; 1/2 TEASPOON ground cilantro; 1/2 TEASPOON Turmeric; 1/2 TEASPOON ground ginger; 1/2 l clear broth (instant); 200 g Basmati rice; 7-10 Tbsp Salt; 25 g Butter or margarine; 2-3 TABLESPOONS sauce thickener; 50 g Crème-fraîche; 7-10 Tbsp Cayenne pepper; 50 g Cashew nuts; 40-50 g Raisins

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (446 ml/ 260 g Abtrg) Sliced pineapple
400 g red and yellow peppers
3 Spring onions
1-2 Garlic cloves
600 g Leg of lamb (without fat or bone)
2-3 TABLESPOONS Olive oil
1 TABLESPOON Curry
1/2 TEASPOON ground cinnamon
1 Mesp. ground cardamom
1/2 TEASPOON ground cilantro
1/2 TEASPOON Turmeric
1/2 TEASPOON ground ginger
1/2 l clear broth (instant)
200 g Basmati rice
7-10 Tbsp Salt
25 g Butter or margarine
2-3 TABLESPOONS sauce thickener
50 g Crème-fraîche
7-10 Tbsp Cayenne pepper
50 g Cashew nuts
40-50 g Raisins

Directions

1
Drain the pineapple, collect the juice and cut the slices into three. Clean, wash and cut the peppers into pieces. Clean spring onions and cut into fine rings. Peel garlic and press it through a garlic press. Cut the lamb into cubes. Heat the oil in a pot and fry the meat thoroughly. Add curry, cinnamon, cardamom, coriander, turmeric, ginger and garlic and stir-fry. Deglaze with stock and 1/8 litre pineapple juice. Add paprika and spring onions, except for 1 tablespoon, and braise covered for 20-25 minutes. In the last 5 minutes add pineapple and cook. In the meantime, put rice and some salt in 800 ml lukewarm water, bring to the boil and simmer for about 8 minutes at low heat. Turn off the stove and let the rice drip off briefly on a sieve. Melt 10 g fat in the warm pot, add rice, stir and let it simmer covered on the warm hot plate for 5-10 minutes. Stir the sauce thickener and crème-fraîche into the curry, bring to the boil again and season to taste with salt and cayenne pepper. Roast cashew nuts in a pan without fat. Finally add raisins and remaining fat and toss briefly. Put the rice in a bowl and add the raisin-nut mixture. Place the lamb curry in a bowl and serve sprinkled with the remaining spring onions
2
Plate, bowl in the background, cutlery: Haymann
3
blue bowl: ASA