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🍽️ Lamb Strips in Creamy Coconut Chili Sauce

630 kcal · 30 min · 4 servings

Ingredients

• 600 g lean lamb meat (kitchen-ready, from the shoulder)
• 150 g green peas (frozen)
• 1 bunch spring onions
• 1 red chili pepper
• 2 cm fresh ginger
• 2 garlic cloves
• 1 untreated lemon
• 2 tbsp vegetable oil
• 1 sachron saffron threads (0.3 g)
• 0.25 tsp coriander powder
• 1 tsp turmeric powder
• 400 ml lamb stock
• 300 g coconut cream (can)
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Remove visible fat edges or sinews from the meat.
4. 4. Cut the lamb meat into even, bite-sized strips.
5. 5. Let the peas thaw at room temperature.
6. 6. Rinse the spring onions under running water.
7. 7. Remove the dry ends and any wilted leaves from the spring onions.
8. 8. Cut the spring onions diagonally into small pieces.
9. 9. Rinse the chili pepper under running water.
10. 10. Cut the chili pepper into thin rings.
11. 11. Optionally remove the seeds and white pith of the chili to make it milder.
12. 12. Peel the ginger root with a spoon or peeler.
13. 13. Grate the peeled ginger finely.
14. 14. Peel the garlic cloves and remove the skin.
15. 15. Mince the garlic very finely.
16. 16. Rinse the lemon under hot water.
17. 17. Grate half of the lemon zest finely (only the colored part).
18. 18. Squeeze the juice out of the lemon.
19. 19. Heat the oil in a large pan.
20. 20. Fry the lamb strips on high heat until browned all over.
21. 21. Add the grated ginger to the pan.
22. 22. Add the chili rings to the pan.
23. 23. Add the minced garlic to the pan.
24. 24. Add the lemon zest to the pan.
25. 25. Add the saffron and the other spices to the pan.
26. 26. Deglaze the pan with the meat stock.
27. 27. Stir the coconut cream into the sauce.
28. 28. Season the sauce with salt and pepper.
29. 29. Let the sauce simmer on medium heat for 40 to 45 minutes.
30. 30. Add the thawed peas to the pan.
31. 31. Add the cut spring onions to the pan.
32. 32. Let everything simmer for another 10 minutes on medium heat.
33. 33. Finally, adjust the sauce to taste with salt, pepper, and lemon juice.
34. 34. Warm the serving plates.
35. 35. Serve the dish on the pre-warmed plates.

Nutrition per serving

• kcal: 630
• Protein: 38 g · Fett/Fat: 46 g · Carbs: 16 g