- White rice (ref. E1) – 200 g
- Thai Curry sauce (ref. H39) – 80 g
- Lamb shoulder – 1 pc.
- Red paprika – ¼ pc.
- Carrot – 1 pc.
- Cauliflower florets – 100 g
- Red onion – ½ pc.
- Tomato (peeled and deseeded) – 1 pc.
- Garlic – 1 clove
- Sunflower oil – 1 tbsp
- Cumin – ½ tsp
- Cinnamon – 1 pinch
- Fennel seeds – 1 pinch
- Lime (juice) – ½ pc.
- Water – 10 cl
- Coriander leaf (decoration)
- Lime (decoration) – ¼ pc.
- Fry onion, tomato and garlic in sunflower oil.
- Add the herbs and water, and reduce.
- Add Thai curry sauce, mix and season. Set the sauce aside.
- Cut carrot, paprika and cauliflower into equal pieces.
- Fry lamb shoulder in oil, add carrot and cauliflower.
- Add sauce and lime juice and let simmer for 10 minutes. After 10 minutes, add paprika, turn off the heat and let rest for 5-7 minutes with lid on.
- Reheat the rice in lightly salted boiling water for 30 seconds.
- Serve the rice in a bowl, dress lamb shoulder on a plate with vegetables and sauce on top.
White Rice
Thai Curry
