Summary

Ingredients

• 400 g lamb salmon, marinated or plain
• 1 sweet potato (s), approx. 250 g
• 2 tablespoon curry paste, red
• 100 ml coconut milk
• 100 ml water
• 0.5 ½ onion (s)
• 1 tablespoon oil
• 1 apple (Boskoop)
• 8 slices ham, e.g., Black Forests
• 200 g pasta, e.., Fettuccine
• salt and pepper

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Instructions

1. Take the lamb salmon out of the refrigerator 30 minutes before preparing, whether marinated or natural. Naturally, however, it should be seasoned with salt and pepper on both sides before roasting.
2. Wash, core and eighth the apple. Wrap the pieces with a slice of ham and set aside.
3. Put pasta water in a medium saucepan and preheat the oven to 90 ° C top / bottom heat.
4. Peel the sweet potato and cut into approx. 0.5 cm cubes. Peel and finely dice half the onion. Heat the oil in a small saucepan and sweat the onion cubes in it. Then add the curry paste and sauté briefly. This way the aromas develop better. Add the sweet potato cubes, deglaze with the coconut milk and water and simmer gently for a good 10 minutes without the lid.
5. At the same time, add the pasta to the water and cook according to the instructions on the packet.
6. Meanwhile, sear the lamb salmon on both sides in a hot pan for 2 minutes. Remove, wrap in aluminum foil and finish cooking in the preheated oven in approx. 8 - 12 minutes, depending on the thickness.
7. Clean the pan with kitchen paper and fry the prepared apple and bacon rolls on all sides over medium heat. The bacon contracts and surrounds the apple wedges. You don`t need any additional fat, because the ham fat that has leaked out is sufficient here.
8. Take the lamb salmon out of the oven and remove it from the aluminum foil.
9. Puree the sweet potato curry sauce with a hand blender and season with salt and pepper if necessary.
10. Cut the lamb salmon in the middle or carve completely into strips and serve on plates with the pasta, apple and bacon wraps and sauce.