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Minced Lamb Madras Pan with Curry Peaches

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 31 kcal

Ingredients
 

  • 500 g Minced lamb
  • 1 can Chickpeas
  • 1 Onion
  • 1 bunch Spring onions
  • 400 g Pizza tomatoes
  • 400 ml Coconut milk
  • 2 Garlic cloves
  • 1 Red chilli pepper
  • 1 Ginger approx. 5 cm.
  • 1 bunch Coriander
  • 100 ml Vegetable broth
  • 2 tbsp Madras curry paste
  • Salt
  • Pepper
  • Oil
  • 1 can Peaches
  • Curry
  • 200 g Yogurt

Instructions
 

  • Fry the minced lamb with the diced onion, the finely chopped garlic and the very finely chopped chilli in the oil until crumbly.
  • Cut the spring onions into rings and add to the minced meat.
  • Finely chop the ginger and add to the minced meat with the curry paste, stir well, pour in the pizza tomatoes, vegetable stock and coconut milk and simmer gently for about 20 minutes.
  • Drain the peaches, place them in a baking dish, brush with a little butter, sprinkle with plenty of curry and bake in the preheated oven for approx. 15 minutes at 200 ° C.
  • Drain the chickpeas and add to the minced meat, heat everything again briefly and sprinkle with a dollop of yogurt, the coarsely chopped coriander, and serve the curry peaches.
  • Goes well with naan bread or rice.

Nutrition

Serving: 100gCalories: 31kcalCarbohydrates: 3.6gProtein: 2.2gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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