For ➍1 kg lamb meat
1 cucumber (seeded)
2 tomatoes (peeled, seeded, diced)
coconut (ground)
2 plantains
cream
1 tbs white wine vinegar
oil (frying)
3 tbs olive oil (salad)
4 tbs olive oil (marinade)
½ garlic
½ tbs leaf parsley
2 red peppers
1 tbs paprika powder
1 tbs cumin powder
pepper
1 tbs salt (leveled)
Cut the lamb into cubes. Chop the garlic.
Cut the peppers into strips. Dice the cucumber.
Peel, seed and dice the 2 tomatoes.
Finely chop the onion. Mix the lamb with cumin, paprika, salt, garlic and olive oil. Let marinate for at least 1 h.
Mix all ingredients, the cucumber, tomatoes, onion, olive oil, wine vinegar, pepper and salt, for the salad and set aside in a cool place.
Stew the red pepper in a pan with olive oil. Add the lamb and fry until nicely browned (10-15 m). Season with pepper and salt if necessary.
Heat some oil in a wok. Peel the bananas and cut them into slices. Fry them in the oil until golden brown and roll them in coconut powder.
Divide the tomato-cucumber salad on the plates. Add the lamb. Finish with fried banana.
Drizzle a little cream over the plates, garnish with parsley and serve immediately.
Cut the peppers into strips. Dice the cucumber.
Peel, seed and dice the 2 tomatoes.
Finely chop the onion. Mix the lamb with cumin, paprika, salt, garlic and olive oil. Let marinate for at least 1 h.
Mix all ingredients, the cucumber, tomatoes, onion, olive oil, wine vinegar, pepper and salt, for the salad and set aside in a cool place.
Stew the red pepper in a pan with olive oil. Add the lamb and fry until nicely browned (10-15 m). Season with pepper and salt if necessary.
Heat some oil in a wok. Peel the bananas and cut them into slices. Fry them in the oil until golden brown and roll them in coconut powder.
Divide the tomato-cucumber salad on the plates. Add the lamb. Finish with fried banana.
Drizzle a little cream over the plates, garnish with parsley and serve immediately.
