Lamb Curry with Bell Peppers

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Lamb Curry with Bell Peppers
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
287
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories287 kcal(14 %)
Protein28.1 g(29 %)
Fat18.7 g(16 %)
Carbohydrates2 g(1 %)

Ingredients

for
4
Ingredients
400 grams lamb (from the leg)
1 onion
2 garlic
1 walnut sized piece fresh ginger
1 small, green chile pepper
4 teaspoons hot Madras curry powder
4 tablespoons vegetable oil
1 Red Bell pepper
1 green Bell pepper
salt
sprinkle of lemon juice
150 milliliters clear Vegetable broth (Finished product)
50 grams Chanterelle
2 teaspoons chopped parsley
How healthy are the main ingredients?
oniongarlicgingersaltChanterelleparsley

Preparation steps

1.

Cut lamb into small pieces. Peel onion and garlic and dice into cubes. Peel ginger and coarsely chop. Cut chile pepper lengthwise, brush, rinse and chop coarsely. Process onion, garlic, ginger, chile pepper, curry powder and oil in a food processor until mixture forms a coarse paste. Rub the meat with the paste, cover and refrigerate for 2 hours.

2.

Cut bell peppers into quarters, trim, rinse and cut into strips. Heat a dry pan and add the meat. Brown on all sides, then add peppers and sauté briefly. Season with salt and lemon juice. Pour in broth and simmer for 40 minutes. Add chanterelles and parsley, mix well and cook another 5 minutes. Season again with salt before serving.