🍽️ Creamy Lamb Curry with Colorful Vegetables

Name: Creamy Lamb Curry with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g lamb meat from the leg (without fat and sinew); 250 g tomatoes; 0.5 bunch spring onions; 1 small red bell pepper; 2 red chili peppers; 1 onion; 1 clove of garlic; 200 g okra pods; 2 tbsp sesame oil; 200 g green beans; 1 tsp paprika powder (sweet); 1 tsp ground coriander seeds; 1 tbsp red curry paste; salt; pepper (from the mill); 200 ml vegetable broth; 100 g whipping cream; 1 tbsp lime juice

309 kcal · 30 min · 4 servings

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Ingredients

400 g lamb meat from the leg (without fat and sinew)
250 g tomatoes
0.5 bunch spring onions
1 small red bell pepper
2 red chili peppers
1 onion
1 clove of garlic
200 g okra pods
2 tbsp sesame oil
200 g green beans
1 tsp paprika powder (sweet)
1 tsp ground coriander seeds
1 tbsp red curry paste
salt
pepper (from the mill)
200 ml vegetable broth
100 g whipping cream
1 tbsp lime juice

Instructions

1. Cut the lamb meat into cubes of about 3 centimeters.
2. Pour boiling water over the tomatoes to blanch them (cook briefly in boiling water).
3. Remove the skin from the tomatoes by shocking them (holding them under cold water).
4. Quarter the peeled tomatoes and remove the core.
5. Wash the spring onions and the bell pepper and cut them into small pieces.
6. Halve the chili peppers lengthwise and remove the seeds.
7. Wash the deseeded chili peppers and chop them roughly.
8. Peel the onion and the garlic and chop both finely.
9. Wash the okra pods and remove the hard ends.
10. Cut the okra pods crosswise into pieces of about 2 centimeters.
11. Wash the green beans and cut off the ends.
12. Cut the green beans into pieces about 3 to 4 centimeters long.
13. Heat the oil in a wok or a large pot.
14. Fry the meat in batches until golden brown.
15. Add the chopped onion and garlic to the meat and fry briefly.
16. Add the tomatoes, spring onions, bell pepper, chili, and green beans.
17. Season the curry with coriander, paprika powder, curry paste, salt, and pepper.
18. Pour in the vegetable broth.
19. Let the curry simmer covered over medium heat for about 12 to 15 minutes.
20. Stir the okra pods and the cream into the sauce.
21. Let the curry simmer uncovered for another 6 to 8 minutes.
22. Adjust the seasoning of the curry with salt, pepper, and lime juice.
23. Serve the curry with rice.

Nutrition per serving

kcal: 309
Protein: 26 g · Fett/Fat: 17 g · Carbs: 12 g