Indian-Style Lamb Patties with Vegetable Raita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,233 mg | (31 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the raita
- 2 Beefsteak tomato
- ½ Cucumber
- 500 grams Natural yogurt
- 1 tsp freshly chopped mint
- 1 tsp freshly chopped cilantro
- ½ tsp ground Cumin
- salt
- freshly ground peppers
- lemon juice
- For the patties
- 700 grams Lamb loin
- 1 ½ centimeters fresh ginger
- 1 Tomato
- 2 Tbsps vegetable oil
- 2 tsps Garam Masala
- ½ tsp Chili powder
- 1 pinch Nutmeg
- 1 pinch ground Cumin
- 1 Tbsp lemon juice
Preparation steps
For the raita: Rinse and peel the tomatoes and cucumber. Core the tomatoes, remove the seeds and cut the flesh into thin wedges. Peel the cucumber, cut in half lengthwise, scrape out the seeds and cut the flesh into small cubes. Mix the yogurt with the herbs, tomatoes, cucumber and cumin. Season with salt, pepper and a dash of lemon juice. Keep in the refrigerator until ready to serve.
Rinse the meat, pat dry and cut into 1.5 cm (approximately 1/2 inch) thick medallions.
For the marinade: Peel the ginger and chop finely. Blanch the tomatoes in boiling water, peel, quarter, core and cut the flesh into small cubes. In a saucepan, heat the oil and sauté the ginger and spices. Add the tomato cubes and lemon juice and simmer for about 5 minutes, stirring. Add the meat and marinate for 30 minutes.
Preheat the broiler. Broil the lamb medallions for about 8 minutes. Brush again with the marinade.
Serve the lamb with the raita on serving plates with rice and green peas, if desired.
