Lamb with curry sauce

Lamb with curry sauce

Total: 1 hr 30 Min. | Active: 25 Min.
Nutritional value / people: 400 kcal
, Fat: 26 g
, Carbohydrate: 5 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 tbsp peanut oil
½ tbsp mustard seeds
1 garlic clove, pressed
1 organic lemon, , use half of grated zest and 1 tbsp of juice
2 tbsp thyme leaves
3 lamb loins (each approx. 200 g)
½ tsp salt
1 tbsp peanut oil


1 tbsp peanut oil
1 onion, chopped
1 tbsp Fine Food Carribbean Curry
2 tbsp mango chutney
2 dl meat bouillon
½ dl white wine
2 tbsp single cream for sauces
salt and pepper to taste
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How it's done

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Combine the oil with all the ingredients up to and including the thyme. Coat the lamb loins with the mixture, cover and marinate for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the oil in a non-stick frying pan. Brown the lamb loins for approx. 1 1/2 mins. each side and transfer to the warmed platter.

Finish cooking for approx. 35 mins. in the centre of an oven preheated to 220 °C (core temperature: 52-55°C). The meat can then be kept warm at 60 °C for up to 30 mins.


Heat the oil and sauté the onion. Add and briefly cook the curry and chutney. Pour in the stock and wine, bring to the boil. Simmer the liquid for approx. 5 mins., strain. Add the cream, bring back to the boil, season.

Good to know
Serve: Carve the meat and serve with the curry sauce.
Serve with: Dry rice.

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