Lamb Chops with Spicy Tomato Puree

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Lamb Chops with Spicy Tomato Puree
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Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
1033
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,033 cal.(49 %)
Protein61 g(62 %)
Fat74 g(64 %)
Carbohydrates31 g(21 %)
Sugar added15 g(60 %)
Roughage7.6 g(25 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.3 mg(61 %)
Vitamin K65.5 μg(109 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.9 mg(82 %)
Niacin33.6 mg(280 %)
Vitamin B₆1.1 mg(79 %)
Folate253 μg(84 %)
Pantothenic acid3.8 mg(63 %)
Biotin20.9 μg(46 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C114 mg(120 %)
Potassium2,193 mg(55 %)
Calcium100 mg(10 %)
Magnesium135 mg(45 %)
Iron6.9 mg(46 %)
Iodine9 μg(5 %)
Zinc11.4 mg(143 %)
Saturated fatty acids29.3 g
Uric acid609 mg
Cholesterol240 mg
Complete sugar30 g

Ingredients

for
4
Ingredients
2 kilograms Beefsteak tomato
35 grams ginger
2 chili peppers
100 grams shallots
5 Tbsps olive oil
3 Tbsps brown sugar
2 Tbsps Tomato paste
salt
8 Lamb cutlets
freshly ground pepper
parsley
4 Tbsps butter
1 Tbsp Curry
How healthy are the main ingredients?
shallotsugarolive oilTomato pastegingersalt

Preparation steps

1.

Blanch the tomatoes for 1 minute with boiling water. Quench with cold water and peel. Cut into quarters, remove the seeds and chop the coarsely. Peel and finely chop the ginger. Slice the chillies, remove the seeds. Rinse and finely chop. Peel and dice the shallots. Heat 3 tablespoons of olive oil. Add the sugar and tomato paste and stir.

2.

Add the tomatoes and let boil over moderate heat until thick. Season with salt. Rinse the lamb chops, pat dry and season with salt and pepper. Heat the remaining olive oil in a pan and add the lamb chops. Cook for 3-4 minutes. Rinse the parsley, shake dry and chop finely. Remove the lamb chops from the pan and keep warm. Add the butter and curry to the pan. Stir in the parsley. Serve the tomato puree with the lamb chops and curry butter on plates.

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