INGREDIENTS
- shallots – 2 onions
- curry powder – 1 tsp
- salt
- zucchini – 0,5 PCs.
- lamb tenderloin – 500 g
- fresh Basil chopped – 2 sprigs
- vegetable oil – 2 tbsp
- garlic – 3 cloves
- fresh chopped parsley – 2 sprigs
- fennel – 1 bulb
STEP-BY-STEP RECIPE
Step 1
Meat to beat off and cut into large chunks. Garlic peel, pound. Parsley chop. Mix meat with garlic, parsley and butter, lightly season with salt and pepper. Leave for 1 hour
Step 2
Fennel, courgette and onion cut into small cubes. Basil disassemble
on the leaves. To postpone 3-4 leaves, the rest cut into small pieces, add to the vegetables along with the curry powder, mix well.
Step 3
Shake the meat from the marinade and fry with deferred Basil leaves,
2 min. on each side. To shift on a dish, cover and leave in a warm place. In the same pan sauté the vegetables for 7 minutes Apply to meat.
