Lamb with Curry Sauce
Ingredients
- 1 tbsp. peanut oil
- 0.5 tbsp. mustard seed
- 1 clove of garlic, pressed
- 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use half of grated zest and 1 tbsp of juice
- 3 lamb loin (approx. 200 g each)
- 2 tbsp. thyme leaves
- 0.5 tsp. salt
- 1 onion, chopped
- 1 tbsp. curry powder
- 2 tbsp. mango chutney
- 2 dl meat bouillon
- 0.5 dl white wine
- 2 tbsp. single cream for sauces
- salt and pepper to taste
Total time: 1hr 30m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 400 Kcal, 34g Protein, 5g Carbohydrates, 26g Fat
Ingredients
- 1 tbsp. peanut oil
- 0.5 tbsp. mustard seed
- 1 clove of garlic, pressed
- 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use half of grated zest and 1 tbsp of juice
- 3 lamb loin (approx. 200 g each)
- 2 tbsp. thyme leaves
- 0.5 tsp. salt
- 1 onion, chopped
- 1 tbsp. curry powder
- 2 tbsp. mango chutney
- 2 dl meat bouillon
- 0.5 dl white wine
- 2 tbsp. single cream for sauces
- salt and pepper to taste
Instructions
- Combine the oil and remaining ingredients including the thyme. Coat the lamb loins with the mixture, cover and marinate for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the oil in a non-stick frying pan. Brown the lamb loins for approx. 1 1/2 mins. each side, transfer to the warmed platter.
- Cook at a low temperature for approx. 35 mins. in the centre of an oven preheated to 80°C (core temperature: 52-55°C). The meat can then be kept warm at 60°C for up to 30 minutes.
- Heat the oil and sauté the onion. Add and briefly cook the curry and chutney. Pour in the stock and wine, bring to the boil. Simmer the liquid for approx. 5 mins., strain. Add the cream, bring back to the boil, season.
