Lamb Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 31.31 g | (32 %) | ||
| Fat | 26.81 g | (23 %) | ||
| Carbohydrates | 24.94 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.51 g | (15 %) |
| Vitamin A | 227.88 mg | (28,485 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.21 mg | (10 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 12.25 mg | (102 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 88.25 μg | (29 %) | ||
| Pantothenic acid | 1.07 mg | (18 %) | ||
| Biotin | 6.56 μg | (15 %) | ||
| Vitamin B₁₂ | 2.79 μg | (93 %) | ||
| Vitamin C | 105.6 mg | (111 %) | ||
| Potassium | 807.37 mg | (20 %) | ||
| Calcium | 130.71 mg | (13 %) | ||
| Magnesium | 78.7 mg | (26 %) | ||
| Iron | 4.08 mg | (27 %) | ||
| Iodine | 5.27 μg | (3 %) | ||
| Zinc | 7.19 mg | (90 %) | ||
| Saturated fatty acids | 10.25 g | |||
| Cholesterol | 114.75 mg |
Ingredients
- Ingredients
- 400 grams lamb from the thigh (without fat and sinews)
- 250 grams Tomatoes
- ½ bunch scallions
- 1 small, red Bell pepper
- 2 Red chili peppers
- 1 onion
- 1 garlic clove
- 200 grams Okra
- 2 Tbsps sesame oil
- 200 grams green Beans
- 1 tsp ground paprika (sweet)
- 1 tsp ground Coriander
- 1 Tbsp Red Curry paste
- salt
- freshly ground peppers
- 200 milliliters Vegetable broth
- 100 grams Whipped cream
- 1 Tbsp Lime juice
Preparation steps
Cut lamb into 3 cm (approximately 1 inch) cubes.
Blanch tomatoes for a few seconds in a pot of boiling water, drain, rinse, peel, quarter and remove seeds.
Rinse scallions, trim and chop. Rinse bell pepper, cut in half, remove seeds and ribs and chop. Rinse chile peppers, cut in half lengthways, remove seeds and ribs and chop coarsely.
Peel onion and garlic and chop finely.
Rinse okra, trim and cut crosswise into 2 cm (approximately 1 inch) pieces.
Rinse green beans, remove ends and cut into about 3-4 cm (approximately 1-1 1/2 inch) pieces.
Heat oil in a wok (or pan) and fry lamb in portions until golden brown. Add onion and garlic and fry briefly. Add tomatoes, scallions, bell pepper, chile peppers and beans, fry while stirring and season with coriander, paprika, curry paste, salt and pepper. Add vegetable broth. Cover and simmer over medium heat for 15 minutes. Stir in okra and cream, simmer uncovered for another 6-8 minutes and season with salt, pepper and lime juice. Serve with rice.
