Indian-Style Lamb Stew with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,396 mg | (35 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram Lamb shoulder (trimmed)
- 6 shallots
- 2 garlic cloves
- 1 green chili pepper
- 2 Tbsps olive oil
- 1 Cinnamon stick
- 2 Cardamom
- 1 tsp freshly grated ginger
- 1 tsp Garam Masala
- 500 grams small potatoes (waxy)
- 4 Tomatoes
Preparation steps
Rinse lamb, pat dry and cut into 3-4 cm (approximately 1 1/2 inch) cubes. Peel and finely chop shallots and garlic. Rinse and chop chile pepper. Heat the oil in a Dutch oven and sauté the meat until browned. Add shallots, garlic, cinnamon and cardamom and cook briefly. Add ginger, chile pepper and garam masala and deglaze with 500 ml (approximately 17 ounces) of water. Bring to a boil, reduce to a simmer, partially cover and simmer over low heat for about 1 1/2 hours, stirring occasionally and adding more water if necessary.
Peel the potatoes. Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, quarter and core tomatoes and add to the pot along with the potatoes and cook until the meat and potatoes are tender, about 45 minutes longer.
Season with salt and pepper and serve.
