Colombo d’Agneau – Creole Lamb Curry

Cut the meat into cubes. In a wide saucepan, fry in hot oil for 10 min. Remove the skin from the garlic and press it over the meat. Season with salt and pepper, dust with curry and maybe chili spice. Blanch (scald) 2 tomatoes, skin, chop coarsely and add. Clean, rinse and dice the melanzane and zucchini, add to the meat.

Remove the peel from the potatoes, dice and stir in. Steam everything briefly.

Add the thyme and cloves, pour in the beef broth and simmer the ragout with the lid closed for 50 minutes at a low temperature.

Clean, rinse and slice the bell bell pepper and add it 15 minutes before the end of the cooking time. Season the lamb stew and add seasoning to taste.

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just right for a light meal!

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