Curry lentils with lamb

35 min

Total Time

15 min

Cooking Time

20 min

Preperation Time

Ingredients

4 servings

500 g	Lamb loins
	Salt
2 tbsp	Olive oil
½ tsp	fresh thyme, chopped
½ tsp	fresh rosemary, chopped
2 tbsp	Olive oil
200 g	Shallots, peeled and sliced
200 g	Carrots, peeled and sliced
1 bunch	spring onions, sliced into rings
	1 clove of garlic, finely sliced
250g	Pardina lentils (alternatively: Puy lentils)
700 ml	Lamb stock
3 tbsp	Oyster sauce
3 tbsp	Curry
	3-4 red onions, cut into wedges
1 tsp	natural or sea salt
¼ tsp	Freshly ground pepper
2 tbsp	dark balsamic vinegar
2 tbsp	Honey
½ bunch	finely chopped parsley

Instructions

Step 1 of 6:

Lightly salt the lamb loins, sear all around with oil, thyme, and rosemary in the Fissler pressure cooker (4.5l), then remove and set aside.

Step 2 of 6:

Add the remaining oil to the drippings in the Fissler pressure cooker. Sauté the shallot halves, carrot slices, spring onion rings, and garlic in it.

Step 3 of 6:

Add the uncooked lentils, pour in the lamb stock, and close the Fissler pressure cooker with the lid according to instructions. Now set the lid's indicator with traffic light function to level 2 (quick cooking level). Heat the pot. As soon as the green ring appears, the cooking time of 10 minutes begins.

Step 4 of 6:

While the vegetables are cooking, cut the lamb into slices and toss in a marinade of oyster sauce and curry. Then, alternately thread onto wooden skewers with red onions and place in the Fissler perforated steaming insert.

Step 5 of 6:

After the lentil cooking time is finished, vent and open the Fissler pressure cooker according to instructions, place the Fissler steaming insert with the meat over the lentil mixture using the tripod, and close the Fissler pressure cooker again with the lid according to instructions, without further heat. After approx. 2.5 minutes, open the Fissler pressure cooker according to instructions, remove the Fissler steaming insert and the tripod.

Step 6 of 6:

Refine the lentil mixture with curry, salt, pepper, balsamic vinegar, and honey, sprinkle with parsley, and arrange on plates with the lamb skewers.