Lamb Meat with Vegetables in Coconut Sauce

Ingredients

• 600 g lean lamb meat (pre‑cut, shoulder)
• 150 g green peas (frozen)
• 1 bunch spring onions
• 1 red chili pepper
• 2 cm fresh ginger
• 2 cloves garlic
• 1 untreated lemon
• 2 tbsp plant oil
• 1 tin saffron strands (0.3 g)
• 0.25 tsp coriander powder
• 1 tsp turmeric powder
• 400 ml lamb stock
• 300 g coconut cream (canned)
• Salt
• ground black pepper

Instructions

1. 1.

   Wash the meat, pat dry, trim and cut into strips. Thaw the peas.

2. 2.

   Rinse the spring onions, trim and slice diagonally. Wash the chili and cut into rings; deseed if desired.

3. 3.

   Peel and grate the ginger finely. Peel the garlic and mince finely. Rinse the lemon hot, grate half of its zest and squeeze out the juice.

4. 4.

   Heat oil in a pan and sear the meat all around until browned. Add ginger, chili, garlic, lemon zest, saffron and spices; deglaze with stock and stir in coconut cream. Season with salt and pepper and simmer over medium heat for 40–45 minutes.

5. 5.

   Add peas and spring onions and simmer another 10 minutes on medium heat. Adjust seasoning with salt, pepper and lemon juice, then serve on pre‑heated plates.