Lamb Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 Red chili pepper
- 2 carrots
- 800 grams Ground lamb
- 2 Tbsps Ghee
- 1 Tbsp Garam Masala
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 Tomatoes
- 250 grams Peas (fresh or frozen)
- 1 Tbsp lemon juice
- cilantro (for garnish)
Preparation steps
Peel onion, garlic and ginger and finely chop everything. Rinse chile pepper, cut in half, remove seeds and ribs and finely chop. Peel carrot and cut into small cubes.
Heat clarified butter in a pan and fry ground beef until crumbly and golden brown. Add onions, garlic, ginger and chile pepper pieces and fry while stirring for another 2-3 minutes. Add Garam Masala, sauté briefly and then add broth and season with salt and pepper. Simmer while stirring occasionally for about 30 minutes.
Meanwhile, blanch tomatoes, peel, quarter, core and cut into pieces. Add to the pan and simmer for another 10 minutes. If necessary, add a little broth. Season lamb curry with salt, lemon juice and pepper, pour into bowls and serve garnished with cilantro leaves.
Serve if desired with flatbread.
