Zucchine ripiene
Standard
Serve hot
Lamb curry
Standard
Serve hot
Print recipe
Ingredients
- White rice (ref. E1) - 200 g
- Thai Curry sauce (ref. H39) - 80 g
- Lamb shoulder - 1 pc.
- Red paprika - ¼ pc.
- Carrot - 1 pc.
- Cauliflower florets - 100 g
- Red onion - ½ pc.
- Tomato (peeled and deseeded) – 1 pc.
- Garlic - 1 clove
- Sunflower oil - 1 tbsp
- Cumin - ½ tsp
- Cinnamon - 1 pinch
- Fennel seeds - 1 pinch
- Lime (juice) - ½ pc.
- Water - 10 cl
- Coriander leaf (decoration)
- Lime (decoration) - ¼ pc.
Preparation
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Ingredients
- White rice (ref. E1) - 200 g
- Thai Curry sauce (ref. H39) - 80 g
- Lamb shoulder - 1 pc.
- Red paprika - ¼ pc.
- Carrot - 1 pc.
- Cauliflower florets - 100 g
- Red onion - ½ pc.
- Tomato (peeled and deseeded) – 1 pc.
- Garlic - 1 clove
- Sunflower oil - 1 tbsp
- Cumin - ½ tsp
- Cinnamon - 1 pinch
- Fennel seeds - 1 pinch
- Lime (juice) - ½ pc.
- Water - 10 cl
- Coriander leaf (decoration)
- Lime (decoration) - ¼ pc.
Lamb curry
Preparation
Fry onion, tomato and garlic in sunflower oil. Add the herbs and water, and reduce. Add Thai curry sauce, mix and season. Set the sauce aside.
Cut carrot, paprika and cauliflower into equal pieces.
Fry lamb shoulder in oil, add carrot and cauliflower. Add sauce and lime juice and let simmer for 10 minutes. After 10 minutes, add paprika, turn off the heat and let rest for 5-7 minutes with lid on.
Reheat the rice in lightly salted boiling water for 30 seconds.
Serve the rice in a bowl, dress lamb shoulder on a plate with vegetables and sauce on top.