Lamb curry

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Cut the pepperoni lengthwise, remove the seeds, wash and cut into fine strips. Wash the meat, dab dry and cut into cubes. Heat the oil in a frying pan. Brown the meat in it in portions.

2. 2

   Remove and season with salt and pepper. Put the meat back into the roaster. Add the pepperoni. Sprinkle with flour, curry and cumin and sauté briefly. Add wine and 500 ml water.

3. 3

   Bring to the boil, stir in the stock. Cover and let simmer for about 2 hours. Clean, wash and cut spring onions into rings. Peel, quarter and core apples. Halve quarters and cut into pieces, sprinkle with lemon juice.

4. 4

   20 minutes before the end of cooking, heat 2 tablespoons of butter in a frying pan. Add the apples and fry over medium heat for about 5 minutes, turning several times. Add spring onions and steam briefly. Add the apple and onion mixture to the lamb, cover and cook until done.

5. 5

   Cook the pasta in plenty of boiling salted water for 5 minutes. Add rice and cook for another 8 minutes. Wash the mint and dab dry. Put something aside for garnishing. Cut the rest into fine strips.

6. 6

   Mix with yoghurt. Drain the pasta-rice mixture and let it drain. Season to taste curry. Serve with noodle-rice and mint yoghurt.

Nutrition Facts

KCAL
730 kcal

CARBS
50 g

FATS
39 g

PROTEINS
38 g