Lamb with Curry Sauce
Ingredients
- Meat
- 1 tbsp. peanut oil
- 2 tbsp. thyme leaves
- 1 garlic cloves, pressed
- 1 organic lemons, use half of grated zest and 1 tbsp of juice
- 0.5 tbsp. mustard seeds
- 3 lamb loin (approx. 200 g each)
- 0.5 tsp. salt
- Sauce
- 1 onion, chopped
- 1 tbsp. peanut oil
- 1 tbsp. curry powder
- 2 tbsp. mango chutney
- 0.5 dl white wine
- 2 dl meat bouillon
- 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
- Meat
- 1 tbsp. peanut oil
- 2 tbsp. thyme leaves
- 1 garlic cloves, pressed
- 1 organic lemons, use half of grated zest and 1 tbsp of juice
- 0.5 tbsp. mustard seeds
- 3 lamb loin (approx. 200 g each)
- 0.5 tsp. salt
- Sauce
- 1 onion, chopped
- 1 tbsp. peanut oil
- 1 tbsp. curry powder
- 2 tbsp. mango chutney
- 0.5 dl white wine
- 2 dl meat bouillon
- 2 tbsp. single cream for sauces
- salt and pepper to taste
Instructions
-
Meat
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. -
Sauce
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. -
Servieren:
Fleisch tranchieren, mit der Currysauce anrichten.
