INGREDIENTS FOR 4 PEOPLE, EACH 485 CALORIES
1 kg of lamb shoulder
3 tablespoons olive oil
3 garlic cloves
Salt and pepper
2 tablespoons curry
2 tablespoons tomato paste
500 ml of broth
1 eggplant, about 300 g
500 g medium zucchini
250 g potatoes
1 sprig of thyme
1 bunch parsley
AND HERE’S HOW:
Cut the meat into cubes of about 3 cm length cut. In a large saute pan, 10
minutes in hot oil in batches. Peel the garlic and squeeze it. Season with salt
and pepper and sprinkle with curry and stir in the tomato paste.
Pour in broth. Add the thyme and cloves and simmer for 30 minutes.
Meanwhile, brush the eggplant and zucchini, washed, cut into cubes. Peel the
potatoes, wash and dice. The vegetables and potatoes in the pot and simmer for
30 minutes everything covered over medium heat.
Wash the parsley pluck, chop finely and finally give it. The lamb stew to taste
and season as desired.
Preparation time: 1 hour 10 minutes
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