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🍽️ Tandoori Lamb with Pineapple and Peppers

463 kcal · 30 min · 4 servings

Ingredients

• 350 g lamb loin fillet
• 1 tbsp tandoori spice mix
• 2 small red onions
• 200 g yellow bell peppers (1 yellow bell pepper)
• 150 g fresh pineapple
• 1 tbsp oil (e.g. rapeseed oil)
• 100 ml classic vegetable broth
• 200 ml coconut milk (9 % fat)
• salt
• pepper

Instructions

1. 1. Cut the lamb meat into cubes of approx. 1 cm.
2. 2. Sprinkle the meat cubes with the tandoori spice mix and mix everything well.
3. 3. Peel the onions and cut them into wedges.
4. 4. Remove the stem and seeds of the bell pepper.
5. 5. Wash the bell pepper and cut it into approx. 5 mm cubes.
6. 6. Cut the pineapple into approx. 5 mm cubes as well.
7. 7. Heat the oil in a non-stick pan.
8. 8. Fry the lamb cubes on all sides for 1 minute over high heat.
9. 9. Remove the meat from the pan and set it aside.
10. 10. Fry the onion wedges and pepper cubes in the pan for 1 minute, stirring occasionally.
11. 11. Deglaze the vegetables with the broth and coconut milk.
12. 12. Let the sauce simmer for 2 minutes.
13. 13. Add the lamb cubes and pineapple cubes back into the sauce.
14. 14. Let everything cook for another 2 minutes.
15. 15. Season the dish with salt and pepper to taste.
16. 16. Serve the tandoori lamb immediately while warm.

Nutrition per serving

• kcal: 463
• Protein: 52 g · Fett/Fat: 21 g · Carbs: 15 g