Fragrant Lamb Curry

Name: Fragrant Lamb Curry
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 tsp freshly grated ginger; 6 cloves garlic cloves; 6 Tbsps Peanut oil; 8 Cardamom; 1.25 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); 0.5 tsp cayenne pepper; 1 Tbsp paprika (noble sweet); 2 Tbsps tomato puree; 0.5 cup Coconut milk; 0.375 cup meat Broth; 1.5 cups Wild rice; salt

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Health Score:

85 / 100

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

705

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

servings

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

How healthy are the main ingredients?

Coconut milk garlic clove ginger Cumin cayenne pepper salt

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Preparation steps

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.

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.

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