Lamb Curry
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
602
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 47.36 g | (48 %) | ||
| Fat | 28.13 g | (24 %) | ||
| Carbohydrates | 33.54 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.32 g | (14 %) |
more nutritional values
| Vitamin A | 1,121.08 mg | (140,135 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 0.77 mg | (6 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 18.36 mg | (153 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 53.69 μg | (18 %) | ||
| Pantothenic acid | 1.41 mg | (24 %) | ||
| Biotin | 4.81 μg | (11 %) | ||
| Vitamin B₁₂ | 4.79 μg | (160 %) | ||
| Vitamin C | 8.94 mg | (9 %) | ||
| Potassium | 769.84 mg | (19 %) | ||
| Calcium | 135.19 mg | (14 %) | ||
| Magnesium | 61.47 mg | (20 %) | ||
| Iron | 4.93 mg | (33 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 11.59 mg | (145 %) | ||
| Saturated fatty acids | 12.21 g | |||
| Cholesterol | 172.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams lamb (from the leg, boneless)
- 1 onion
- 3 carrots
- ½ Celery root
- 3 cloves
- 4 Cardamom
- ½ tsp Coriander
- 2 Tbsps clarified butter
- 100 milliliters white wine
- 700 milliliters Vegetable broth
- 100 grams Yogurt (0.1% fat)
- 2 tsps Curry powder
- 1 tsp freshly grated ginger
- 200 grams Pineapple
- salt
- freshly ground peppers
Preparation steps
1.
Trim lamb as required by removing skin, tendons and fat and cut into bite-size pieces.
2.
Peel onion, carrots and celery. Cut onions into fine dice. Cut carrots and celery into thin sticks.
3.
Crush cloves, cardamom and coriander in a mortar.
4.
Heat clarified butter in a casserole dish and brown lamb on all sides in portions, at the end add crushed spices, sauté briefly, add lamb back into the casserole, add wine and broth and cook for about 40 minutes. Add vegetables and cook for another 10 minutes.
5.
Cut pineapple into small pieces and mix in a bowl with yogurt, curry and ginger. Add curry mixture to lamb, heat, stir and season with salt and pepper. Serve immediately.
