Filter
Reset
Sort ByRelevance
CORRIGAN GOMMENGINGER
Vegetable gravy with grilled meat
Stewed vegetables with grilled lamb chops.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines in quarter lengthwise and cut these parts into four pieces. Cut the courgettes in quarter lengthwise and cut these parts in half.
-
Heat the oil in the frying pan or over medium heat in the tajine and fry the aubergine until it turns brown.
-
Slice the garlic and the onion into coarse pieces. Spoon the zucchini, onions and garlic into the eggplant in the tagine.
-
When the onion turns brown, add the coriander, cumin, salt and the tomatoes. Bring the whole to the boil.
-
Drain the chickpeas, stir them through the stew and let them simmer for 30 minutes on low heat.
-
Brush the sausages and lamb chops with oil and sprinkle the chops with salt and pepper.
-
Heat a grill pan and grill the lamb chops and the sausages in 2-3 min on each side brown.
-
75 minMain dishfrozen giant prawn, fresh ginger, chilled lemongrass lemongrass, fresh coriander, chicken broth tablet, lime, tap water, chestnut mushrooms, fresh snow peas, Red pepper, bamboo shoots, fish sauce,Tom Yam Kung
-
15 minMain dishfusilli, water, beef broth tablet, thin bacon strips, wok vegetable coarsely cut, white beans in pot, sieved tomatoes,minestrone soup with bacon
-
20 minMain dishbasmati rice, minced chicken natural, wasabipasta, medium sized egg, breadcrumbs, peanut oil, winter carrot, ready-to-eat mango, soy sauce, seaweed salad,sushi salad with crispy chicken
-
65 minMain dishchicken legs without back, chicken stock tablets, butter, shallots, risotto rice, Spinach, whipped cream, Parmesan cheese,creamy spinach sauce
Nutrition
340Calories
Sodium16% DV380mg
Fat31% DV20g
Protein46% DV23g
Carbs5% DV16g
Fiber20% DV5g
Loved it