Indian-Spiced Ground Lamb and Potato Stew
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams firm potatoes
- 2 shallots
- 2 garlic cloves
- 2 red chili peppers
- 150 grams fresh green Peas
- 2 Tbsps vegetable oil
- 500 grams Ground lamb (or ground beef)
- 2 Tbsps Tomato paste
- 400 milliliters Beef broth
- 1 Tbsp sweet ground paprika
- ½ tsp cinnamon
- 1 tsp Turmeric
- ½ tsp Cumin
- 1 tsp ground ginger
- salt
- freshly ground peppers
Preparation steps
1.
Peel, rinse and cut potatoes into 1 cm (approximately 1/2 inch) cubes. Place in a bowl and cover with water. Peel and finely chop shallots and garlic. Rinse chiles and slice crosswise into rings.
2.
Rinse peas and drain. In a saucepan, heat oil. Add shallots, garlic and chile and cook 1-2 minutes. Add ground lamb and cook until browned and crumbly.
3.
Add tomato paste, broth, drained potatoes, peas and spices. Cover and simmer over medium heat, about 30 minutes. Season with salt and pepper and serve with toasted chapatis.
