Bean soup with lamb tenderloin and curried yogurt Recipe
Recipe Ingredients for Bean soup with lamb tenderloin and curried yogurt
| Amount | Ingredient |
|---|---|
| 80 grams | dried white beans |
| 1 pc | Onion |
| 1 1 / 2 St | Garlic cloves |
| 120 grams | Root vegetables |
| 3 / 4 St | Chili pepper |
| 1 / 2 tsp | Fennel seeds |
| 2 tbsp | Butter |
| 40 g | tomato sauce |
| 800 ml | Broth |
| Fourth fret | Lemon thyme |
| 200 grams | Lamb fillet or lamb fillet |
| 100 grams | Whole milk yogurt |
| 1 tsp | Curry powder |
| 1 / 2 bunch | Coriander |
Bean soup with lamb tenderloin and curried yogurt Recipe Directions
Beans overnight in water to soften. Onions, garlic and root vegetables, clean them and roughly chop. Coarsely chop chilies also. Vegetables, chillies and fennel seeds with 1 tablespoon butter fry briefly.
Drain the beans, along with the strained tomatoes add, briefly boil and fill with broth. Approx. Cook for 1 hour, until the beans are soft. Pick just before the end of cooking and the thyme to the soup.
Some beans for garnish Remove and blend the rest of the soup and season to taste. Season lamb fillets briefly in the remaining butter and pink fry fillets about 4-5 minutes, loin approximately 80-10 minutes.
Mix the whole milk yogurt with curry powder, coriander, washed, pluck and shake dry and chop coriander leaves coarsely. The beans cream spread on a plate, a dollop into each soup curry yogurt.
Lamb fillet in slices, put on the soup and sprinkle with cilantro and serve beans.
