Indian lamb pan with ananasris

Ingredients for Indian lamb pan with ananasris

Instructions for Indian lamb pan with ananasris

To prepare the Indian lamb pan with ananasris recipe, please follow these instructions:

The meat is cut into cubes 2 x 2 cm. Spices stirred together and mix with køet in a bowl. Put in the refrigerator for about 1 hour.

The onions chopped coarsely. FRY in oil with cinnamon, Bay leaves and cloves in my 1-2.

Add the meat and Brown while stirring. Then add tomatoes, lemon juice and garlic. Some gruel is right under the lid for about 45 min to the meat is tender. Season with salt and pepper.

Ananasris: Pineapple pieces cut into cubes. Sauté with the raisins in the oil in the 2-3 min. made page. Spring onions are cleaned and cut into slices. FRY in oil in my 2-3. Nuts, chili and rice with Sauté in the broth is poured on and my 1-2. brought to the boil. Some gruel is the rice for 15 minutes, covered.

The last 5 min. Add pineapple and raisins.

Tips:
Energy per capita: 3690 kilojoules (880 calories) Energy distribution: 26% protein (56 gr), 49% carbohydrates (106 gr) and approximately 20-25% fat (24 gr)