Balinese lamb curry with rice

Veröffentlicht am 29. Januar 2018 - 16:04 Uhr
Fertig in45 min.


für 4

  • 240 g Jasmine rice, rinsed
  • 360 ml Water
  • 480 g Lamb, stewing
  • 2 Aubergines, diced
  • 2 tbs. HOLL rapeseed oil
  • 2 Onions, coarsely chopped
  • 2 Cloves Garlic, peeled
  • 2 tbs. Ginger, peeled
  • 2 Chillies, red
  • 1 Piece Lemongrass, cut into small pieces
  • 2 Tomatoes, finely chopped
  • 4 tbs. Soy sauce, sweet
  • 200 ml Coconut milk
  • 360 ml Chicken stock
  • 1 Cardamom pod, whole
  • 2 tbs. Lime juice
  • 2 Spring onions, sliced into rings
  • Salt, to taste
  • Pepper, to taste
  1. Add the water and rice to a saucepan and bring to the boil, cover, turn off the heat and leave to sit for approx. 15 min. Do not remove the lid during this time. Fluff the rice with a fork and season to taste.
  2. In the meantime, season the meat and aubergines, fry separately in the HOLL rapeseed oil and remove from the pan. Purée the onions, garlic, ginger, chillies and lemongrass with a blender and slowly cook for 10 min. in the same pan.
  3. Add the meat, tomatoes, soy sauce, coconut milk, chicken stock and cardamom pod. Just before the meat is cooked, add the aubergines and cook until done. Season it all with the lime juice, salt and pepper, and garnish with the spring onions.
  4. Serve together with the rice.


pro Portion


59 g

kcal / kj



32 g


25 g