Curry lentils with lamb
35 min
Total Time
15 min
Cooking Time
20 min
Preperation Time
Ingredients
| 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, sliced |
| 200 g | carrots, peeled, sliced |
| 1 bunch | spring onions, cut into rings |
| 1 | garlic clove, finely sliced |
| 250 g | Pardina lentils (or 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 | parsley, finely sliced |
Instructions
Step 1 of 6:
Lightly salt the lamb loins, sear them all over 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 roasting juices in the Fissler Pressure Cooker. Sauté the shallot wedges, 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 the instructions. Now set the Cooking Indicator of the Lid with traffic light function to level 2 (fast 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 coat in a marinade of oyster sauce and curry. Then thread onto wooden skewers, alternating with red onions, and place in the perforated Fissler steamer insert.
Step 5 of 6:
When the lentil cooking time is over, release steam from the Fissler Pressure Cooker and open it according to the instructions, place the Fissler steamer insert with the meat above the lentil vegetables using the tripod, and close the Fissler Pressure Cooker again with the Lid according to the instructions, without adding more heat. After approx. 2.5 minutes, open the Fissler Pressure Cooker according to the instructions and remove the Fissler steamer 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.
