Indian-Style Lamb Stew with Potatoes

0
Average: 0 (0 votes)
(0 votes)
Indian-Style Lamb Stew with Potatoes
share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
700
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie700 cal.(33 %)
Protein50 g(51 %)
Fat45 g(39 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K10.1 μg(17 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin27.7 mg(231 %)
Vitamin B₆0.8 mg(57 %)
Folate109 μg(36 %)
Pantothenic acid2.5 mg(42 %)
Biotin4 μg(9 %)
Vitamin B₁₂6.5 μg(217 %)
Vitamin C46 mg(48 %)
Potassium1,396 mg(35 %)
Calcium53 mg(5 %)
Magnesium97 mg(32 %)
Iron5.7 mg(38 %)
Iodine8 μg(4 %)
Zinc9.6 mg(120 %)
Saturated fatty acids16.8 g
Uric acid481 mg
Cholesterol173 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoolive oilgingershallotgarlic cloveTomato

Preparation steps

1.

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.

2.

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.

3.

Season with salt and pepper and serve.