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Lamb curry tartelette

Lamb curry made from lamb leg stewed in coconut milk.

The curry is served in a savory tartelette and topped with salted lemon yogurt, puffed rice, and mixed flower petals.

 

Sommelier's tip: Serve a Primitivo with the tartelette. The soft start, round structure, and pleasant fruity finish of this Primitivo complement this dish perfectly.

Ingredients

1kgleg of lamb
150gCoconut cream 24%
1units.itemsShallot
330gTikka Massala
2units.itemsGarlic cloves
Savory tartelette shells
edible flower mix
thick yogurt
green rice grains
Lemon
Salt

Preparation

  1. Finely chop the shallot and garlic.
  2. Clean the leg of lamb and cut into small pieces.
  3. Sauté the shallot and garlic in oil.
  4. Add the leg of lamb and fry along.
  5. Add the tikka masala and coconut cream.
  6. Braise (covered) for about 2.5 to 3 hours on low heat.
  7. 'Shred the meat' and mix in some cooking liquid until it becomes a creamy mixture.
  8. Spoon this into the tartelette shells.
  9. Mix some salt and grated lemon zest into the yogurt to taste.
  10. Spoon a little of this onto the braised meat.
  11. Fry the green rice using a sieve in hot oil so they puff up.
  12. Pick the petals from the flowers and mix together to make potpourri.
  13. Garnish the tartelettes with the crispy rice and flower petals.