Ingredients

240

g

Jasmine rice, rinsed

360

ml

Water

480

g

Lamb, stewing

2

 

Aubergines, diced

 

 

Salt, to taste

 

 

Pepper, to taste

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

 

Preparation

  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. 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.
  3. Serve together with the rice.

Nutrition information per serving

kcal

591.9

Protein g

32.0

Carbohydrate g

58.9

Fat, g

24.6