Creamy Meat Curry
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
957
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 957 cal. | (46 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 546 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups lamb (from the leg, cut into strips)
- 3 Tbsps vegetable oil
- 3 onions (chopped)
- 2 garlic cloves (chopped)
- 3 Cardamom (slightly crushed)
- 2 cloves
- ½ stick cinnamon
- 6 Saffron
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- cayenne pepper
- 3 Tbsps Lime juice
- ½ cup meat Broth
- ½ cup Cashews
- ⅜ cup cream (30% fat)
- 4 sprigs cilantro (to garnish)
Preparation steps
1.
Heat the oil in a pan and fry the lamb on a high heat for 4 minutes, stirring continuously. Season with salt and remove from the pan.
2.
Add the onions and garlic to the pan and cook on a medium heat. Add the cardamom pods, cloves, cinnamon stick, saffron, ground coriander, cumin and cayenne pepper and cook for 2 minutes. Add the lime juice and broth and bring to a boil.
3.
Return the meat to the pan, add the cashew nuts, reduce the heat and cook for 20 minutes with a lid on. Stir in the cream and cook very gently for a further 30 minutes with the lid on until the meat is tender. Season and serve garnished with coriander.
