Lamb Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 50.72 g | (52 %) | ||
| Fat | 27.82 g | (24 %) | ||
| Carbohydrates | 26.02 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.74 g | (16 %) |
more nutritional values
| Vitamin A | 247.94 mg | (30,993 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.13 mg | (159 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 83.29 μg | (28 %) | ||
| Pantothenic acid | 1.55 mg | (26 %) | ||
| Biotin | 11.21 μg | (25 %) | ||
| Vitamin B₁₂ | 4.79 μg | (160 %) | ||
| Vitamin C | 24.66 mg | (26 %) | ||
| Potassium | 1,103.71 mg | (28 %) | ||
| Calcium | 227.08 mg | (23 %) | ||
| Magnesium | 71.49 mg | (24 %) | ||
| Iron | 4.56 mg | (30 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11.82 mg | (148 %) | ||
| Saturated fatty acids | 12.21 g | |||
| Cholesterol | 174.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams lamb (from the shoulder)
- ½ lemon (juiced)
- salt
- 1 tsp ginger (freshly grated)
- 2 garlic cloves
- 300 grams Yogurt (0.1% fat)
- 4 onions
- 2 Tomatoes
- 2 Tbsps clarified butter
- 1 Tbsp Curry powder
- ¼ tsp Chili powder
- ¼ tsp cinnamon
- ¼ tsp Ground clove
- 1 can Apricot (drained 250 grams)
- salt
Preparation steps
1.
Cut lamb into cubes and mix in a bowl with lemon juice and salt.
2.
Peel garlic, squeeze through a garlic press into a bowl and mix with ginger and yogurt. Add yogurt mixture to the lamb, mix and let rest for about 30 minutes.
3.
Peel onions and chop finely. Melt clarified butter in a saucepan, then saute onions until translucent. Add spices, saute briefly, add meat with marinade and saute briefly.
4.
Rinse tomatoes, remove stalks, puree in a blender and then add to the saucepan. Approximately Pour 250 ml of water and covered about 40 minutes. simmer.
5.
Drain apricots and reserve juice.
6.
Cut apricots in half and add to the saucepan. Add apricot juice as needed to reach desired consistency and season with salt. Serve lamb curry in bowls.
