Indian Vegetable Pot with Lamb Meatballs and Sweet Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 shallot (s)
- 1 bunch coriander
- 500 g minced meat (lamb mince)
- 1 tablespoon breadcrumbs
- 1 egg (s)
- 0.25 teaspoon ¼ chili powder
- salt
- 35 g iner, net weiht
- 3 clove (s) garlic
- 350 g sweet potato (s)
- 350 g auberine (s)
- 2 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cayenne pepper
- 350 ml vegetable stock
- 400 ml coconut milk
- 350 g tomato (s), chopped, also canned
Print Recipe
Pin Recipe Instructions
- Peel the shallots and finely dice one of them. Wash the bunch of coriander, shake it dry and chop it finely.
- Knead the minced lamb with the shallot cubes, half of the chopped coriander, breadcrumbs, egg and chilli. With salt spices. Shape the dough into about 45 meatballs.
- Peel the ginger, peel off the garlic and finely chop both. Peel, wash and cut the sweet potatoes into pieces. Clean, wash and cut the aubergines into large cubes.
- Heat the oil in a wok or pan with a high rim and fry the meatballs briefly, then remove and set aside.
- Sauté the ginger, garlic and the spices in the frying fat. Add shallots, sweet potato and aubergine cubes and fry briefly. Deglaze with the broth and add the coconut milk and diced tomatoes. Bring everything to the boil and then simmer for a total of 30 minutes over low heat.
- After 20 minutes add the meatballs and the second half of the coriander and cook to the end.
- You can also replace the minced lamb with something mixed or minced pork and leave out the fresh coriander.
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