Young vegetable curry with coconut milk
Ingredients
Instructions
- 800 g New vegetables
(carrots (turnips, onions or spring onions, potatoes, crunchy peas, …)) - 600 g shoulder of lamb
- 40 cl coconut milk
- 2 tbsp. tablespoon mild curry powder
- 80 g Cashew nuts
- 1 Lime
- 1 garlic clove
- 1 stirred yogurt
- 0.5 Bunch of coriander
- 1 tbsp. coffee Coriander seeds
- 2 tbsp. tablespoons Oil
- 1 tbsp. coffee Maizena
- Salt
- Pepper
- Cut the shoulder into bite-sized pieces.
- Put them in a salad bowl and add the lemon juice, yoghurt, pressed garlic, coriander seeds and pepper.
- Leave to marinate for 2 hours in the refrigerator.
- Clean all the new vegetables: scrape the carrots, rub the potatoes, shorten the tails of the onions and turnips, thin the crunchy peas.
- In a large skillet, brown the cashews in hot oil. Sprinkle with curry and stir for 1 min.
- Add the vegetables, coconut milk and cornstarch dissolved in 1 tbsp. water. Salt.
- Cover and simmer for 10 minutes over very low heat, then remove the lid and continue cooking for 10 to 15 minutes.
- Shortly before the vegetables are done cooking, drain the meat and thread the cubes onto skewers. Salt them.
- Bake them for about 10 minutes under the very hot broiler of the oven. Sprinkle with cilantro leaves and serve with the curry.
Young vegetable curry with coconut milk
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