Lamb Curry
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
548
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Lamb fillet
- 2 yellow paprika
- 1 Mango
- 100 grams Prosciutto
- 1 red chili pepper
- 2 shallots
- 1 Eggplant
- 800 milliliters lamb stock
- 2 Tbsps Curry paste
- 1 generous pinch ground ginger
- salt
- freshly ground peppers
- 4 Tbsps roasted Almond slivers
Preparation steps
1.
Cut eggplant in half, place with skin-side up on a baking sheet. Broil until skin blisters. Remove, peel and mash.
2.
Rinse peppers, cut in half and remove seeds and ribs. Broil skin-side up until skin is brown and blistered. Remove from oven, peel and cut into bite-size strips.
3.
Peel mango, loosen flesh from core and cut into bite-size strips. Peel shallots, cut in half and cut into strips.
4.
Dice pork. Rinse lamb, pat dry and cut into small pieces.
5.
Heat the oil in a saucepan, fry shallots. Add peppers and mango. Pour in lamb stock and eggplant. Add chile, curry paste and ginger. Season with salt and pepper and boil for about 10 minutes.
6.
Add lamb and pork to pan. Season to taste before serving.
Ladle into bowls, sprinkle with almonds and serve.
