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216 Boulettes agneau au curry jaune

Serves 4

Preparation time : 30 minutes

Cook time : 21 minutes

 FR Lait coco 140ml  FR curry jaune 100g 


  • 500g Lamb mince
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 egg
  • Plain flour, for dusting
  • 1 onion
  • 1 of each red and yellow capsicum
  • 3 tablespoons peanut oil
  • 100 g AYAM Yellow Curry
  • 140ml AYAM coconut milk
  • 1 ½ tablespoon lime juice
  • 1/3 cup chopped coriander



216 Boulettes agneau au curry jaune Etapes

Step 1. Combine first four ingredients. Roll tablespoons of mixture into balls. Dust lightly with flour.

Step 2. Cut onion into thin wedges. Cut capsicums into quarters; slice crossways.

Step 3. Heat 2 tablespoons of the oil in a non-stick frying pan. Add meatballs and cook over a medium heat for 4 minutes or until lightly browned. Remove and wipe out pan with absorbent paper. Heat remaining oil in pan, add onion and capsicum; stir over heat 2 minutes.

Step 4. Add curry sauce and meatballs. Cover and cook over low heat for 15 minutes or until meatballs are cooked through. Stir occasionally. Stir in coconut milk and lime juice; reheat. Serve sprinkled with coriander.




Tags: _ Beef, lamb, red-meat_ Coconut lovers_ Easy Asian recipes_ Dinner_ All recipes

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