Fragrant Lamb Curry
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 tsp freshly grated ginger
- 6 cloves garlic cloves
- 6 Tbsps Peanut oil
- 8 Cardamom
- 1 ¼ inches Cinnamon stick
- 2 Star anise
- 2 bay leaves
- 5.333 cups lamb (from the shoulder, cut into large bite-size pieces)
- 2 tsps Cumin
- 1 tsp ground cilantro (or more according to taste)
- ½ tsp cayenne pepper
- 1 Tbsp paprika (noble sweet)
- 2 Tbsps tomato puree
- ½ cup Coconut milk
- ⅜ cup meat Broth
- 1 ½ cups Wild rice
- salt
Preparation steps
1.
Peel and press the garlic and mix with the ginger. Heat the oil in a wide skillet and briefly saute the cardamom, cinnamon and bay leaves. Then sauté the meat, a few pieces at a time, and take out of the skillet.
2.
Fry the onions in the oil, add the garlic and ginger mixture and fry briefly. Stir in the star anise, cumin, coriander, cayenne pepper and paprika, add the tomato puree and cook briefly. Return the meat to the skillet, season with salt and stir in 300 ml/1 1/4 cups water and the broth. Bring to a boil and simmer gently for about 1 hour. Add the coconut milk and a little more water (if necessary) after about 30 minutes. When the meat is tender season the curry well. Cook the wild rice mixture according to the package instructions and serve in dishes with the lamb curry.
