Lamb with green curry

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Lamb with green curry

Lamb with green curry

Number of people

1 kg of lamb veal stir-fry

20 cl coconut milk

1 bunch of flat-leaf parsley

1 bunch of coriander

1 bunch of basil

2 shallots

2 cloves of garlic

1 teaspoon coriander seeds

1 tablespoon ginger

2 tablespoons olive oil

Preparation: 20 min
Cooking time: 1 h
Step 1
Put the lamb pieces to marinate in the coconut milk. Film and set aside in a cool place for 30 minutes. After cleaning and preparing them, mix all the herbs and spices in a blender.
Step 2
Drain the lamb pieces and add the previous preparation to the coconut milk. Reintroduce the pieces of meat and leave to marinate again in the fridge for two hours.
Step 3
When the time comes, collect the meat with a skimmer and sauté it in hot oil for a few minutes before adding the marinade. Reduce heat and simmer for one hour.
Step 4
Serve hot with a mixture of wild rice.
Author's note
For curry, we do not take a ready-made preparation, but we return to the basic ingredients: the "curry" component is made up here of the different spices (coriander, ginger, garlic, shallot, herbs). Each curry is different because it is composed of different spices. This one is excellent!

I add my grain of salt

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