Tandoori Lamb Strips

Ingredients

• 350 g lamb loin fillet
• 1 tbsp tandoori spice mix
• 2 small red onions
• 200 g yellow bell pepper (1 yellow bell pepper)
• 150 g fresh pineapple
• 1 tbsp oil (e.g., canola oil)
• 100 ml classic vegetable broth
• 200 ml coconut milk (9% fat)
• Salt
• Pepper

Instructions

1. 1.

   Cut the lamb into 1 cm cubes and mix with tandoori spice.

2. 2.

   Peel the onions and cut them into wedges. Clean, quarter, seed, wash the bell pepper and dice it into 5 mm pieces. Dice the pineapple into 5 mm pieces as well.

3. 3.

   Heat oil in a non-stick pan and sear the lamb cubes all around over high heat for 1 minute.

4. 4.

   Remove the meat. Sauté onions and bell pepper in the pan for 1 minute while stirring.

5. 5.

   Add broth and coconut milk, bring to a boil and simmer for 2 minutes.

6. 6.

   Return the lamb and pineapple pieces to the sauce and cook for another 2 minutes. Season with salt and pepper and serve immediately.