Lamb Curry with Potatoes and Pumpkin

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Lamb Curry with Potatoes and Pumpkin

Lamb Curry with Potatoes and Pumpkin - Fruity meets hearty: a combination to fall in love!

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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
597
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie597 kcal(28 %)
Protein44 g(45 %)
Fat31 g(27 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E10.5 mg(88 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.9 mg(64 %)
Folate156 μg(52 %)
Pantothenic acid2.5 mg(42 %)
Biotin16.3 μg(36 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C68 mg(72 %)
Potassium1,971 mg(49 %)
Calcium171 mg(17 %)
Magnesium142 mg(47 %)
Iron5.4 mg(36 %)
Iodine13 μg(7 %)
Zinc6.3 mg(79 %)
Saturated fatty acids9.2 g
Uric acid347 mg
Cholesterol119 mg

Ingredients

for
4
Ingredients
600 grams lamb (lobe)
2 Tbsps vegetable oil
5 yellow onion
5 ripe tomatoes
1 red chili pepper
2 bay leaves
1 Cinnamon stick
2 Tbsps Curry powder
500 milliliters Vegetable broth
salt
peppers
400 grams waxy potatoes
1 pc Hokkaido pumpkin (400 grams)
75 grams blanched almonds
200 grams Sour cream
How healthy are the main ingredients?
potatoHokkaido pumpkinSour creamalmondtomatosalt

Preparation steps

1.

Rinse the lamb under cold water, pat dry and cut into bite-sized cubes.

2.

Heat oil in a large skillet and seat the lamb cubes in it sear from all sides over high heat for about 5 minutes. Remove the lamb cubes from the pan and set aside.

3.

Peel the Spanish onions and cut into narrow strips. Scald the tomatoes, rinse with cold water, peel, remove seeds and dice the pulp small. Rinse, trim and slice the red chile pepper.

4.

For the curry, saute the onions in the same skillet over medium heat. Add the tomato, chile pepper, bay leaves, cinnamon stick and ground curry, saute for 2 minutes and pour the vegetable broth. Add the lamb cubes, season with salt and pepper, and simmer for about 30 minutes over medium heat.

5.

Meanwhile, peel, trim and cut the potatoes and pumpkin into bite-sizes pieces.

Toast the almonds in a dry pan until golden brown.

6.

Add the potatoes and pumpkin flesh to the curry, and simmer for 30 minutes.

7.

Take out the cinnamon stick and bay leaves from the curry. Season the curry with salt and pepper, and stir in the toasted almonds and sour cream. Serve.