Lamb Chops with Spicy Tomato Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,033 cal. | (49 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 65.5 μg | (109 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 2,193 mg | (55 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 609 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 30 g |
Ingredients
- 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
Preparation steps
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.
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.
