Lamb Curry
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
748
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Lamb shoulder (skinless, boneless)
- 400 grams Yogurt (0.1% fat) (plain)
- 2 garlic cloves
- 2 onions
- 2 Tbsps Curry powder
- 1 tsp Turmeric
- 1 tsp ginger (freshly grated)
- 2 Cardamom (in a mortar)
- 1 tsp Coriander (crush in a mortar)
- 1 Tbsp olive oil
- 50 grams butter
- 1 Tbsp Pastry flour
- salt
- freshly ground pepper
- 1 Tbsp cilantro (freshly chopped)
Preparation steps
1.
Cut the meat into bite-sized cubes and season with salt and pepper. Peel onion and garlic and chop finely.
2.
Heat the oil and butter in a heavy casserole dish and brown the meat in batches. Quickly saute the onions, garlic and ginger. Sprinkle in the spices, dust with flour and then add 200 ml (approximately 7 ounces) of water. Thoroughly mix in the yogurt and simmer for 1 hour. Season with salt and pepper. Garnish with fresh cilantro leaves and serve immediately.
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