Indian Spiced Meat Dish
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
961
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 961 cal. | (46 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 39.5 mg | (329 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 717 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups lamb (shoulder or leg, diced)
- 2 Tbsps vegetable oil
- 1 tsp fresh ginger (grated)
- 2 onions (diced)
- 2 garlic cloves (diced)
- 1 finely chopped, red chili pepper
- 1 Tbsp red Curry paste
- ½ tsp Turmeric
- 1 tsp ground cilantro
- 1 ½ cups lamb stock
- 4 medium Tomatoes (peeled and diced)
- cilantro (to garnish)
Preparation steps
1.
Fry the meat in hot oil on all sides. Stir in the ginger, onions, garlic and chill and fry for a further 2-3 minutes. Add the curry paste, turmeric and ground coriander and deglaze with the lamb stock.
2.
Add the tomatoes, season with salt and ground black pepper and braise with a lid on for around 90 minutes, stirring occasionally. If necessary add a little more stock.
3.
Finally, season with salt and ground black pepper and serve garnished with coriander with a side of rice if desired.
