Altländer apple and lamb curry

For 5 I need this for 4-6 people
  • 1 kg pulled leg of lamb
  • 3 EL Oil
  • Salt
  • pepper
  • 1 heaped tablespoons of flour
  • 2- 3 TL Curry
  • 1/2 TL ground. Cumin
  • 1 / 8-1 / 4 l dry white wine
  • 2 TL clear broth
  • 1 Bundle Spring onions
  • 3 (approx. 600 g) tart apples
  • 3 EL lemon juice
  • 2 red peppers
  • 1-2 EL Butter
  • 50 g raisins
  • 4-5 stem (s) mint or
  • flat leaf parsley
  • 300 g Whole milk yogurt
135 minutes
easy
1.
First I pat the meat dry and cut it into bite-sized cubes. Then I heat 2 tablespoons of oil in a large saucepan and fry the meat vigorously in portions. Season with salt and pepper, remove
2.
All of the meat is now back in the pot. Dust with flour, curry and cumin and sauté briefly. Then I stir in about 1/4 l of water, wine and broth, let everything boil and stew covered for 1 1/2 -1 3/4 hours
3.
Meanwhile, clean and I wash the spring onions, cut them into rings. Peel, quarter, core and cut the apples to taste. Drizzle with lemon juice so that they don't turn brown. I score the peppers lengthways, core, wash and cut them finely
4.
Then I heat the butter in a pan. I fry the apple pieces in it for about 3 minutes. Fry the spring onions and chili peppers briefly. Wash and drain the raisins. Add everything to the meat and simmer covered for about 10 minutes
5.
For the dip, I wash the mint and cut it into fine strips. Stir in the yoghurt, season with salt and pepper. Finally, I taste the lamb curry againwith salt, pepper and curry and serve with the mint yoghurt. There is also Turkish rice
1 portion approx:
  • 620 kcal
  • 2600 kJ
  • 34 g protein
  • 39 g fat
  • 25 g carbohydrates

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