Tandoori Lamb Ragout - Golden Turtle for Chefs

Ingredients

• 1400 g boneless leg of lamb, diced to goulash size
• 3 tbsp rice oil Golden Turtle for Chefs™ (Art. 60354)
• 2 onions, roughly diced
• 2-3 cloves garlic, sliced
• 500 ml Tandoori sauce Golden Turtle for Chefs™ (Art. 60484)
• 250 ml broth
• 5 lime leaves
• 1 aubergine, cut into cubes approx. 2x2 cm
• 1 courgette, cut into cubes approx. 2x2 cm
• 200 g Edamame Golden Turtle for Chefs™ (Art. 60620)
• 500 g Basmati rice Golden Turtle for Chefs™ (Art. 60157)