Lamb and Pepper Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- 2 onions
- 4 garlic cloves
- 1 pc fresh ginger (30 grams)
- 1 tsp Cumin
- 2 dried chili peppers
- 1 tsp black peppercorns
- ½ tsp green Cardamom
- 1 pc Cinnamon stick
- 1 tsp Mustard seed
- 1 tsp Fenugreek seed
- 4 Tbsps clarified butter
- ½ tsp ground coriander
- ½ tsp ground Turmeric
- 2 Tbsps White vinegar
- salt
- 1 tsp brown sugar
- 1 red paprika
- 1 yellow paprika
- 100 grams Whipped cream
Preparation steps
Rinse the lamb, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Peel the onions and cut into cubes. Peel garlic and ginger. Finely chop the garlic and finely grate the ginger. In a blender, grind the cumin, chile peppers, peppercorns, cardamom, cinnamon, mustard seeds and fenugreek.
Heat 2 tablespoons of the clarified butter in a saucepan and sauté the onions until translucent. Remove the onions with a slotted spoon and add the remaining butter to the pan. Working in batches, sauté the lamb over high heat, stirring constantly for 2 minutes. Transfer to a plate and set aside.
Add the ginger and garlic to the pan and sauté over medium heat until beginning to soften, about 1 minute. Add the coriander and turmeric and cook, stirring constantly for about 1 minute. Stir in meat, ground spices, vinegar, salt and sugar. Pour in 600 ml (approximately 20 1/2 ounces) of water and bring to a boil. Reduce to a simmer, cover and cook over low heat, stirring occasionally and adding more water if necessary until the meat is tender, about 45 minutes.
Meanwhile, rinse the peppers, cut in half, remove the seeds and cut the flesh into strips. Add the peppers to the pan about 10 minutes before the end of cooking. Stir in the cream, season with salt and serve with rice.
