Preparation time: approximately 55 minutes – Serves 4

Preheat oven to 60 C. Put serving dish, bowl and plates to warm


  • 600 g lamb tenderloin, cut into approximately 2 cms cubes
  • clarified butter for frying
  • 1/4 salt, a little pepper
  • 1 tablespoon clarified butter
  • 1 apple, cut into pieces
  • 1 onion, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 2 tablespoons grated coconut
  • 1 tablespoon hot curry powder
  • 2 tomatoes, seeded, diced
  • 150 ml apple juice
  • 150 ml vegetable stock
  • 1/2 teaspoon salt


  • Heat clarified butter in a frying pan. Fry meat in batches for approximately 3 minutes, remove. Reduce heat. Season meat, keep warm. Dab up fat with kitchen paper
  • Melt clarified butter in frying pan and add apple pieces, coarsely chopped onion, coarsely chopped garlic and sweat slowly.
  • Add grated coconut and hot curry powder to the frying pan and sweat slowly
  • Add tomatoes and continue cooking in frying pan briefly
  • Add apple juice and vegetable stock and bring to the boil.Reduce heat, simmer for approximately 20 minutes, blend, our back into pan.
  • Stir meat into flying pan

Tip: Use beef (e.g. rump) instead of lamb, fry for approximately 2 minutes

Per person: 13 g fat, 32 g protein, 13 g carbohydrate, 299 calories – recipe & photo from The Swiss Cookbook by Betty Bossi