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Lamb with curry sauce
25 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 400
  • Fat about 26g
  • Carbohydrates about 5g
  • Protein about 34g
This is needed
This is needed for 4 people
  • 3 tbsp peanut oil
  • 1 garlic clove, pressed
  • 0.5 tbsp mustard seeds
  • 0.5 tsp salt
  • 2 tbsp thyme leaf
  • 1 organic lemon,, use half of grated zest and 1 tbsp of juice
  • 1 tbsp peanut oil
  • 3 lamb loins (each approx. 200 g)
  • 1 tbsp peanut oil
  • 2 dl meat bouillon
  • 1 onions, chopped
  • 2 tbsp mango chutney
  • 1 tbsp curry powder
  • 0.5 dl white wine
  • 2 tbsp single cream for sauces
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Combine the oil with all the ingredients up to and including the thyme. Coat the lamb loins with the mixture, cover and marinate for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the oil in a non-stick frying pan. Brown the lamb loins for approx. 1 1/2 mins. each side and transfer to the warmed platter. Finish cooking for approx. 35 mins. in the centre of an oven preheated to 220 °C (core temperature: 52-55°C). The meat can then be kept warm at 60 °C for up to 30 mins.
Heat the oil and sauté the onion. Add and briefly cook the curry and chutney. Pour in the stock and wine, bring to the boil. Simmer the liquid for approx. 5 mins., strain. Add the cream, bring back to the boil, season.