Recipe Curry lamb
Preparation time:
45 mn
Heat treatment time:
1h30
Shelf life:
12 mois
Ingredients
Number of persons: 4 à 6 personnes
Preparation
- Cut the lamb shoulder in diced about 2 cm and mix them in a hollow dish with the curry then salt and pepper. Mince the onion, peel the 3 cloves of garlic, cut the banana into a rings, hide and cut the apple in 1/8, cut the tomato into 4.
- Inside a casserole dish, brown the lamb in a bottom of olive oil for 5 minutes over high heat. Add the onion, garlic, 2 tablespoons of tomato puree then cook for 5 minutes over high heat. Finally, add the banana, the apple, the raisins, the tomato, the bouquet garni and the veal bottom then bring to a boil over high heat and cook 50 minutes over medium heat.
- Remove the lamb and put it in the jars.
- Mix the sauce after removing the bouquet garni.
- Add the sauce to the jar up to 2 cm from the edge. Close and immediately proceed to the heat treatment for 1:30 to 100 ° C.