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Cookery All recipes Lamb stew with Coriander and Onion
Cookery All recipes Lamb stew with Coriander and Onion | Lamb stew with Coriander and Onion |
Lamb stew with Coriander and Onion
Dish kind
Main dish
Ingredients
- 1,2 kg of lamb
- 6 tomatoes
- 6 aubergines
- 1 pinch of sugar
- 1 lemon juice
- 2 tablespoons of olive oil
- salt
- pepper
- 2 tablespoons of frozen Darégal Coriander
- 2 tablespoons of frozen Darégal Ginger
- 3 tablespoons of frozen Darégal Onion
Preparation
- Difficulty
- Preparation time
- Cost
Instructions
Serves 6
- Dip the tomatoes for a few minutes in a saucepan of boiling water.
- Blanch them and cut into quarters.
- Wash and dry the eggplants. Cut them into cubes.
- Brown one third of the meat in olive oil in a casserole.
- When the pieces are well browned, remove them.
- Repeat the operation two times so that all of the pieces are browned.
- Remove the grease from the casserole. Put back the meat.
- Add the onion and ginger. Mix over high heat for 1 to 2 minutes.
- Incorporate the tomatoes and eggplants.
- Lower the heat. Salt, pepper and sugar.
- Sprinkle with coriander. Baste with the lemon juice.
- Moisten with ½ litre of water, if necessary. Cover and simmer 1 hour.
- Serve directly in the casserole.
Discover the Darégal products used in this recipe:
