FRIJE

Name: Pauillac marinated lamb colombo with pineapple
Prep time: 30 min
Cook time: 65 min
Yield: 4 servings
Ingredients: 1.2 kg of leg of lamb; 1 pineapple; 2 onion; 2 tomato; 1 eggplant; 2 tablespoon of tomato paste; 1 tablespoon of curry powder; 0.5 teaspoon of turmeric powder; 1 teaspoon of ground coriander; 1 teaspoon of thyme; 1 garlic clove; 12 pearl onion; 1 teaspoon of powdered sugar; 4 teaspoon of chickpeas (canned, drained weight); 1 teaspoon of peanut oil; 1 yogurt; 2 lime juice; salt (according to taste); pepper (according to taste)

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Pauillac marinated lamb colombo with pineapple

Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 65 minutes

Energy: 733 kcal / serving

Instructions

1. Marinate the lamb pieces in pineapple juice for 24 hours. Dry them well. Brown them in smoking oil with the onion and the concentrate.
2. Add the tomato and the eggplant, then without warming up the pieces, moisten with water and half of the pineapple juice just to cover.
3. Add the spices, cook for 1 hour covered. Remove the meat, blend and strain the sauce, put the meat back in, add the remaining pineapple juice, chickpeas, garlic, coriander, salt, simmer for 5 min.
4. Sauté the small onions in oil with a little sugar. Serve in shallow plates with the onions, drizzle with a little very peppery yogurt.