Lamb Curry with Rice

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Lamb Curry with Rice
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
886
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie886 kcal(42 %)
Protein59.93 g(61 %)
Fat36.48 g(31 %)
Carbohydrates74.68 g(50 %)
Sugar added0 g(0 %)
Roughage3.23 g(11 %)
Vitamin A210.45 mg(26,306 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.7 mg(64 %)
Niacin21.71 mg(181 %)
Vitamin B₆0.48 mg(34 %)
Folate78.72 μg(26 %)
Pantothenic acid1.59 mg(27 %)
Biotin5.59 μg(12 %)
Vitamin B₁₂5.71 μg(190 %)
Vitamin C62.07 mg(65 %)
Potassium864.93 mg(22 %)
Calcium173.6 mg(17 %)
Magnesium71.4 mg(24 %)
Iron6.78 mg(45 %)
Iodine3.25 μg(2 %)
Zinc13.35 mg(167 %)
Saturated fatty acids16.48 g
Cholesterol203.53 mg

Ingredients

for
4
Ingredients
800 grams lean lamb (from the leg)
25 grams ginger
1 onion
2 Tbsps Ghee
1 ½ tsps salt
1 tsp Garam Masala
1 tsp cilantro (ground)
½ tsp cinnamon
200 grams Yogurt
2 dried chili peppers
½ tsp ground cloves
2 bay leaves
50 grams Whipped cream
For the rice
300 grams Basmati rice
salt
1 tsp Turmeric
100 grams Frozen pea
1 tsp Cumin (crushed)
thin Ceylon cinnamon (for garnish)
How healthy are the main ingredients?
Basmati riceWhipped creamGheegingeronionsalt

Preparation steps

1.

Cut lamb into bite-sized cubes. Peel ginger and finely chop. Peel onion and cut into small cubes. Fry the meat in the hot ghee in batches. Put all of the meat back into the pot and season with salt, garam masala, coriander and cinnamon. Add ginger and onion and cook briefly, then add the yogurt, chile peppers and remaining curry spices. Simmer gently for 30 minutes. Stir in the cream and season the lamb curry again to taste with salt.

2.

Meanwhile, rinse rice under running water in a sieve, transfer to a pot and bring to a boil with almost twice the amount of lightly salted water. Add turmeric and cook covered over low heat for about 25 minutes. After 15 minutes, add the thawed peas and cook until rice has swelled and absorbed water. Serve lamb curry with rice on plates. Sprinkle with cumin and garnish as desired with Ceylon cinnamon sticks.