Indian lamb fillet

Ingredients for 2 servings:

• 4 slices of lamb fillet
• 4 tbsp oil
• 2 onions
• 1 apple, sour
• 20 g butter
• 2 tbsp curry powder
• 6 tbsp meat broth, from cubes
• 125 ml cream
• 3 tbsp mango chutney, from the jar
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Briefly rinse the lamb fillet and pat dry with kitchen paper. Rub with salt and pepper. Halve the meat if necessary. Heat the oil in a pan. Add the pieces of meat and sear for about 4 minutes on each side. Remove from the pan and finish cooking in the oven at 170°C. Finely chop the onions and finely dice the peeled apple. Add the butter to the pan and fry the onions and apple pieces for about 4 minutes until browned. Sprinkle with curry and sear once. Mix the meat stock and cream and stir into the pan. Finally, add the mango chutney to the sauce and heat through. Do not boil again. Season with salt, sugar, and pepper and pour over the lamb. Serve with rice and eggplant. Serve with beer, white wine, or grape juice.