Layered lamb curry

Layered lamb curry

3.8 16 évaluations

Prép. 20min

Total 1h

4 portions

Ingrédients

Sri Lankan curry powder

coriander seeds
25 g
cumin seeds
10 g
fenugreek seeds
¾ tsp
fennel seeds
1 tsp
cinnamon quill
½
whole cloves
¼ tsp
cardamom seeds (see Tips)
¼ tsp
black mustard seeds
¼ tsp
black peppercorns
½ tsp
fresh curry leaves
2 sprigs

Lamb curry

lamb backstrap
350 - 400 g
tri-colour quinoa
200 g
water plus extra for soaking
400 g
brown onions cut into quarters
360 g
garlic cloves
2
piece fresh ginger peeled
1 cm
coconut oil
20 g
dried red chillies trimmed and cut into halves
1 - 2
cardamom pods crushed
4
fresh curry leaves leaves only
1 sprig
paprika
½ tsp
chilli powder (optional)
¼ - 1 tsp
ground turmeric
¼ tsp
fresh lemongrass bruised and cut into halves
2 stalks
salt to taste
pumpkin peeled and cut into pieces (2 cm)
350 g
cherry tomatoes cut into halves
200 g
frozen baby peas
100 g
coconut milk
270 g

Niveau

facile

Infos nut. par 1 portion

Sodium 238.1 mg

Protides 43.5 g

Calories 2668 kJ / 635.3 kcal

Lipides 26.7 g

Fibre 13.8 g

Graisses saturées 15.2 g

Glucides 49.6 g

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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