Lamb curry with coriander sauce and vegetables on rice

Ingredients for 1 servings:

• 150 g lamb shoulder(s)
• 100 g curry sauce, e.g. Asia Green Garden Curry Sauce with coriander from Aldi
• 1 tbsp Clarified butter or ghee
• 1 onion(s)
• 1 cup broccoli, approx. 125 – 150 g
• 1 carrot(s)
• 1 leaf of Chinese cabbage
• pinch(s) of salt
• 250 ml water
• ½ cup basmati rice
• 1 cup water
• 1 pinch of salt
• 2 stalks of coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

If you’ve bought curry sauce with coriander, you might wonder what you can do with it. The flavor goes well with this recipe. Wash the rice three times in a sieve with fresh water and add it to a pot with the water and a pinch of salt. Bring to a boil and then turn off the heat. Cover and let it soak until all the water is absorbed. 10 minutes before the end of the soaking time, cut the lamb shoulder into bite-sized pieces and fry in a pot with clarified butter, ghee or an oil such as sunflower oil. When the meat is half cooked, add the peeled and half-cut onion and fry it along with the rice. Remove the pot from the heat and stir in 100 ml of the Asian curry sauce and keep the pot warm. Place the broccoli or other green vegetables, such as peas, snow peas, or beans, and the peeled and finely chopped carrot or bell pepper in a pot with water and a pinch of salt. Boil for 5 minutes (less than usual, as the vegetables should still be crunchy). Finally, add the striped Chinese cabbage leaves, savoy cabbage, white cabbage leaves, or pointed cabbage and wait until they collapse and are hot (less than 1 minute).