Lamb curry

Ingredients for 4 servings:

• 800 g lamb loin, diced
• 4 bananas
• 400 g semolina
• 2 shallots
• 2 onions, cut into rings
• 25 cl crème fraîche
• 1 lemon(s), juice
• 4 tsp curry powder
• 1 tsp sunflower oil
• 1 kg apples, cut into pieces, preferably Golden Delicious

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Curry d’Agneau, in a clay pot

Brown the sliced ​​onions in sunflower oil in a clay pot, then add the lamb cubes, which have previously been sprinkled with curry powder, salt, and pepper. Brown the lamb cubes all over for a few minutes, then add enough hot water to cover the meat and let it simmer for a few minutes. Then add the apple pieces. Close the pot and let the meat simmer for 25-30 minutes. Add the shallots and drizzle with the juice of one lemon. After another 10 minutes, add the crème fraîche. Meanwhile, cover the semolina in a pot with enough boiling water to bring the water level to about 1 cm above the semolina. Cover the pot with a cloth and let the semolina swell. Before serving, slice the bananas and arrange them on the plates. Evenly distribute the prepared semolina, apple pieces, lamb pieces, and shallots, then serve the broth with the crème fraîche. Serve the dish warm.