Lamb Curry with Bell Peppers
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(0 votes)
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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 287 kcal | (14 %) | ||
| Protein | 28.1 g | (29 %) | ||
| Fat | 18.7 g | (16 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams lamb (from the leg)
- 1 onion
- 2 garlic cloves
- 1 walnut sized pc fresh ginger
- 1 small, green chili pepper
- 4 tsps hot Madras curry powder
- 4 Tbsps 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 tsps chopped parsley
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.
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