Lamb Curry with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 886 cal. | (42 %) | ||
| Protein | 59.93 g | (61 %) | ||
| Fat | 36.48 g | (31 %) | ||
| Carbohydrates | 74.68 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.23 g | (11 %) |
| Vitamin A | 210.45 mg | (26,306 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.71 mg | (181 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 78.72 μg | (26 %) | ||
| Pantothenic acid | 1.59 mg | (27 %) | ||
| Biotin | 5.59 μg | (12 %) | ||
| Vitamin B₁₂ | 5.71 μg | (190 %) | ||
| Vitamin C | 62.07 mg | (65 %) | ||
| Potassium | 864.93 mg | (22 %) | ||
| Calcium | 173.6 mg | (17 %) | ||
| Magnesium | 71.4 mg | (24 %) | ||
| Iron | 6.78 mg | (45 %) | ||
| Iodine | 3.25 μg | (2 %) | ||
| Zinc | 13.35 mg | (167 %) | ||
| Saturated fatty acids | 16.48 g | |||
| Cholesterol | 203.53 mg |
Ingredients
- 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)
Preparation steps
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.
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.
