Classic Indian Lamb Dish
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
801
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 547 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 cloves garlic cloves
- 1 tsp freshly grated ginger
- 6 Tbsps Peanut oil
- 8 Cardamom
- 1 small Cinnamon stick
- 2 bay leaves
- 5 cups lamb (from the leg, cut into bite-size pieces)
- 2 onions (chopped)
- 1 tsp Cumin
- 1 tsp cilantro (ground)
- ½ tsp cayenne pepper (according to taste)
- 1 Tbsp sweet paprika
- 1 Tbsp Tomato paste
Preparation steps
1.
Peel and crush the garlic, and then mix with the freshly grated ginger. Heat the oil in a large skillet. Fry the cardamom, cinnamon and bay leaves in the oil, then add the meat und fry until browned on all sides.
2.
Take the meat out of the skillet and fry the onions, then add the garlic - ginger mixture. Now add the cumin, coriander, cayenne pepper, paprika powder and tomato concentrate and stir.
3.
Add the meat, season to taste with salt and pour in 300 ml warm water. Bring to a boil and simmer gently for about 1 hour.
4.
Serve with rice.
