Preparation time: 30 minutes
Cooking time: 21 minutes
- 500g minced lamb
- 2 crushed garlic cloves
- 1 tablespoon of ginger fresh grated
- 1 egg
- Of flour
- 1 onion
- 1 pepper of each color: red and yellow
- 3 tablespoons of peanut oil
- 100 g de yellow curry paste AYAM
- 140 ml coconut milk AYAM
- 1 ½ tablespoon lime juice
- 15 g chopped coriander
Step 1. Combine the first four ingredients. Roll the mixture into balls. Sprinkle lightly with flour.
Step 2. Cut the onion into thin wedges. Cut the peppers into strips.
Step 3. Heat 2 tablespoons of oil in a nonstick skillet. Add the meatballs and cook over medium heat for 4 minutes or until lightly browned. Remove and wipe the pan with absorbent paper. Heat the rest of the oil in the pan, add onion and peppers; stir on the fire 2 minutes.
Step 4. Add the yellow curry paste and the lamb meatballs. Cover and cook over low heat for 15 minutes or until meatballs are cooked through. Stir time. Stir in the coconut milk and lemon juice; heat again. Serve sprinkled with coriander.
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3,02 € l'unité
15,89 € / kg 190G LAMINATED GINGER Product in stock
2,43 € l'unité
24,30 € / kg YELLOW CURRY PASTE 100G Product in stock
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12,93 € / kg 140ML COCO MILK Out of stock