recipes
Coconut and prune lamb curry with sesame egg fried rice
Serves: 2
2019-01-17
Ingredients
- 400g lamb shoulder – left over
- 5 shallots
- 1 tbsp red curry paste
- 1 tsp grated ginger
- 1 tsp orange zest
- 1 small cinnamon stick
- ½ glass white wine
- 2 tbsp mild curry
- 150g tomato pulp
- 8 dried prunes
- 150g basmati rice (Scotti)
- 2 eggs
- 80ml sesame oil
- 50g frozen peas,
- 50g sweet corn,
- 3 spring onions,
- 1 tbsp chopped coriander,
- 3 tbsp crushed cashew nuts,
Method
Dice the Lamb and mix well in curry powder and oil, saute in vegetable oil until browned than add the shallots cut in half and add the ginger and curry paste. Saute until onion is browned, add quartered prunes and toss. Pour in the wine, cinnamon, orange zest, pulp and simmer. Boil the rice until cooked through meanwhile beat the eggs well, heat the oil in a saute pan and whisk in the eggs on high heat. Add the rice and toss, than pea, sweet corn, spring onions, coriander and nuts tossing consistently.
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