Beef Curry with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 951 mg | (24 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 medium to large potatoes (cooked the previous day)
- 600 grams Beef (lean)
- 4 Tbsps Peanut oil
- 2 onions
- 2 garlic cloves (finely diced)
- 2 dried chili peppers
- 3 centimeters ginger (finely diced)
- 1 tsp salt
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- 1 tsp ground Turmeric
- 1 tsp peppers
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- 2 tsps Garam Masala
- 1 lemon (squeezed juice)
Preparation steps
Cut beef into 2 cm (approximately 1 inch) cubes, place into a deep dish and sprinkle with lemon juice. Season with salt. Crush dried chillies in a mortar, add to meat, mix well and marinate for about 30 minutes.
Peel onion and chop. Combine garlic and ginger. Heat oil in a large skillet, saute onion and ginger-garlic mixture, stirring, for about 5 minutes until they are really soft but not brown. Reduce heat and add all spices, except garam masala. Saute for 2-3 minutes, stirring. Add oil if needed. Add meat with marinade. Mix meat well so that it is covered all over with spices. Simmer, covered, for about 5-10 minutes. Peel potatoes and cut into pieces.
Add tomato puree and broth to meat. Cook curry on low heat for about 40 minutes or until meat is tender. Add garam masala and potatoes and mix carefully. Cook for another 10 minutes or until sauce is thick and potatoes are tender. Season to taste with salt and pepper. Place into small bowls. Serve with flatbread.
