Tandoori Lamb Ragout - Golden Turtle for Chefs
Tandoori is a musthave in Indian Cuisine and blends perfectly with lamb.
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Cooking tools:
- Rice cooker
- Dutch oven
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Spoon
- Plate
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)
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