Lamb curry with peas
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 7-10 Tbsp Preparation : 10 mn
- 7-10 Tbsp Cuisson : 20 mn
- 600 g ground lamb shoulder
- 7-10 Tbsp 2 tbsp. green curry paste (world cuisine section)
- 40 cl de lait de coco
- 100 g peas (frozen)
- 200 g de riz
- 7-10 Tbsp huile d'olive
- 7-10 Tbsp ½ bouquet de coriandre
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Cook the peas for 5 minutes in a pot of boiling salted water and the rice for 10 minutes. Drain them. Thinly slice and chop the coriander.
- 2
2 In an oiled wok (or frying pan), sauté the minced meat with the curry paste for 2 minutes over high heat.
- 3
3 Pour the coconut milk and peas into the wok, stir. Extend cooking time by 3 minutes. Salt and pepper. Sprinkle the coriander and serve with rice.
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