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🍽️ Guiso de cordero tierno con guisantes frescos y menta

599 kcal · 30 min · 4 raciones

Ingredientes

• 200 g guisantes congelados
• 4 chiles rojos pequeños
• 1 puñado de menta
• 4 chalotas
• 2 dientes de ajo
• 3 cucharadas de aceite de colza
• 800 g de paletilla de cordero (en cubos)
• Sal
• Pimienta (recién molida)
• 1 lima sin tratar (ralladura y zumo)
• 400 ml de caldo de pollo
• 1 berenjena

Preparación

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.

Nutrición por ración

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