Spicy Lamb Curry with Coriander and Cashew Nuts, Served With

Dice the lamb (about half the size of goulash), season with salt and pepper. Sear in olive oil until hot. Chop garlic, thyme and coriander, add form. As soon as the escaping gravy is reduced, deglaze everything together with vegetable soup and steam for 45 min.

Roughly dice lime leaves, lemongrass, ginger, garlic and limes, sauté in oil and then add coconut milk. Add curry paste, mango puree and a little turmeric form and cook for half an hour. Later, pass the whole through a sieve and thicken with a little bit of cornstarch.

From peppers, zucchini (only the thickly peeled skin) and celery cut vegetable loaves, these briefly in olive oil sweat. Then add the finished braised lamb, as well as the strained curry. Bring to the boil briefly.

Make basmati rice and wild rice separately in salted water and then mix. Pour into cups in portions.

Serving: On the center of each plate, turn out the long grain rice from the cup. Around it evenly distribute the lamb curry. Sprinkle with black sesame seeds and the toasted cashews. Garnish the long grain rice with a tiny bit of cilantro.

Chef: This dish was prepared for you by new chef Lars Weinhold at the old Gutshof Wellenbad in Schwerte-Geisecke.

Address: Gutshof Wellenbad

To the wave bath 7

Basmati wild rice

Tip: Zucchini are a type of pumpkin and thus calor

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