Lamb Curry with Potatoes and Pumpkin
Lamb Curry with Potatoes and Pumpkin - Fruity meets hearty: a combination to fall in love!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,971 mg | (49 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 119 mg |
Ingredients
- 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
Preparation steps
Rinse the lamb under cold water, pat dry and cut into bite-sized cubes.
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.
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.
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.
Meanwhile, peel, trim and cut the potatoes and pumpkin into bite-sizes pieces.
Toast the almonds in a dry pan until golden brown.
Add the potatoes and pumpkin flesh to the curry, and simmer for 30 minutes.
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.
