Lamb steak with aubergine-vegetable curry
easy
50 mins
50 mins
Ingredients
- 1 Vegetable Onion
- 7 TABLESPOONS Oil
- 1 TABLESPOON gelbe Currypaste (Asialaden)
- 7-10 Tbsp Garam Masala, salt, pepper, chili powder
- 1 can(s) (425 ml) strained tomatoes
- 1 can(s) (400 ml) unsweetened coconut milk
- 1 yellow and red pepper
- 200 g aubergines longues et minces (Perlina ; ou 1 aubergine normale)
- 3 (approx. 250 g) Mini courgettes or 1 courgette
- 4 Lamb hoof steaks (approx. 200 g each)
- 1 sprig of rosemary
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the curry, peel and finely dice the onion. Heat 1 tablespoon of oil in a pot. Fry the onion in it. Stir in curry paste and 1 tsp. Garam Masala and sauté briefly. Add tomatoes and coconut milk, bring to the boil and simmer for about 20 minutes.
- 2
Clean and wash the vegetables and cut into longish strips.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash lamb steaks and pat dry. Heat 2 tablespoons of oil in a pan. Fry the steaks on each side for 1-2 minutes over a high heat.
- 4
Season with salt and pepper. Wash the rosemary, dab dry, cut up roughly and sprinkle over the steaks. Continue to roast on a baking tray in the oven for 8-10 minutes. Wrap in aluminium foil and leave to rest for 6-8 minutes.
- 5
Heat 4 tablespoons of oil in portions in a frying pan. Fry the vegetables in it in portions all around for about 5 minutes. Season with salt and pepper.
- 6
Season curry with salt, chilli and lemon juice and serve. Carrot doughnuts or baguette taste good with it.
Nutrition Facts
610 kcal
11 g
40 g
46 g
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