Sear the lamb in a tablespoon of coconut oil, remove and set aside.
gLamb fillet in strips
tbsp.Coconut oil
Step 2
In the roast stock with another tablespoon of coconut oil, briefly fry the finely chopped onion and ginger. Sauté peeled pearl onions whole, add broccoli in florets, snow peas, curry paste and minced garlic and stir-fry briefly.
tbsp.Coconut oil
Onion
Garlic
Ginger
tbsp.Green curry paste
Pearl onions
gSugar snap peas
gThai broccoli
gBroccoli
Step 3
Add the roasted meat with the gravy, deglaze with coconut milk and vegetable broth and simmer for about 20 minutes.
gLamb fillet in strips
mlCoconut milk
mlVegetable broth
Step 4
In the meantime, cut the daikon radish into matchstick-thin sticks about 5 cm long and marinate with a little lemon (for European radish, add a little salt to soften the sharpness).
Daikon radish, small (alternatively domestic radish)
tbsp.Lemon juice
Step 5
Season curry with salt, pepper, soy sauce, lemon juice and a little sugar. Serve the radish pieces raw.