Lamb in Yogurt Sauce with Apple-Celery Raita and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,097 cal. | (52 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the lamb
- 1 kilogram Lamb shoulder (skinless, boneless)
- 400 grams Natural yogurt
- 2 garlic cloves
- 2 onions
- 2 Tbsps Curry powder
- 1 tsp Turmeric
- 1 tsp freshly grated ginger
- 2 Cardamom (ground in a mortar)
- 1 tsp Coriander (ground in a mortar)
- 1 Tbsp olive oil
- 50 grams butter
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped cilantro
- For apple and celery raita
- 2 stalks Celery
- 1 sweet-tart Apple
- 100 grams Natural yogurt
- 1 Tbsp Mayonnaise
- salt
- white peppers
- sugar
- 1 Tbsp lemon juice
- For the rice
- 250 grams Long grain rice
- salt
- 2 Tbsps finely chopped Fresh herbs
- melted butter (for the mold)
Preparation steps
For the lamb, cut the meat into bite-sized cubes and season with salt and pepper. Peel onion and garlic and chop finely. Heat the oil with the butter in a Dutch oven and brown the lamb in batches. Add onions, garlic and ginger and cook briefly. Add the spices, sprinkle with flour and pour in 200 ml (approximately 1 cup) water. Mix in the yogurt and simmer for about 1 hour. Season with salt and pepper and sprinkle with cilantro.
For the raita, rinse and trim the celery, and cut into 3-4 mm (approximately 1/4-inch) cubes. Mix yogurt with mayonnaise, season with salt, sugar, pepper, and lemon juice. Peel apple, cut into quarters, remove core and cut the flesh into 3-4 mm (approximately 1/4-inch) cubes. Stir apple and celery into the yogurt marinade and refrigerate.
Pour the rice into double the amount of boiling, salted water, and bring to a boil Turn off the heat and keep covered. When the rice is done (about 20-25 minutes) add the herbs. To serve, butter a small bowl, fill with the rice, and turn out onto a preheated dish. Top with lamb in yogurt sauce and garnish with 1-2 tablespoons raita on the side.
