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🍽️ Tender Lamb Stew with Fresh Peas and Mint

599 kcal · 30 min · 4 servings

Ingredients

• 200 g frozen peas
• 4 small red chili peppers
• 1 handful mint
• 4 shallots
• 2 garlic cloves
• 3 tbsp rapeseed oil
• 800 g lamb shoulder (diced)
• salt
• pepper (from the mill)
• 1 untreated lime (zest and juice)
• 400 ml chicken broth
• 1 eggplant

Instructions

1. 1. Thaw the peas in a sieve.
2. 2. Wash the chili peppers thoroughly.
3. 3. Wash the mint and shake it dry.
4. 4. Set aside half of the mint for garnishing.
5. 5. Pluck the leaves from the remaining mint.
6. 6. Chop the plucked mint leaves finely.
7. 7. Peel the shallots.
8. 8. Peel the garlic.
9. 9. Finely chop the shallots and garlic.
10. 10. Heat the rapeseed oil in a large pot.
11. 11. Lightly brown the lamb meat on all sides.
12. 12. Season the meat with salt and pepper.
13. 13. Grate the zest of a lime into the pot.
14. 14. Squeeze the juice of the lime into the pot.
15. 15. Pour the chicken broth into the pot.
16. 16. Bring the mixture to a boil.
17. 17. Reduce the heat and cover the pot.
18. 18. Let the stew simmer for approx. 30 minutes at low heat.
19. 19. Stir the stew occasionally during the cooking time.
20. 20. Wash the eggplant.
21. 21. Remove the stem end of the eggplant.
22. 22. Cut the eggplant into small cubes.
23. 23. Add the eggplant cubes to the meat.
24. 24. Add the thawed peas.
25. 25. Add the chili peppers to the pot.
26. 26. Add the chopped mint.
27. 27. Let everything cook for another 15 minutes.
28. 28. Stir the stew occasionally during the final cooking time.
29. 29. Serve the stew onto plates.
30. 30. Garnish the dish with the reserved mint.

Nutrition per serving

• kcal: 599
• Protein: 49 g · Fett/Fat: 40 g · Carbs: 11 g