Lamb in Yogurt Sauce with Apple-Celery Raita and Rice

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Lamb in Yogurt Sauce with Apple-Celery Raita and Rice
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Health Score:
78 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1097
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,097 cal.(52 %)
Protein57 g(58 %)
Fat65 g(56 %)
Carbohydrates70 g(47 %)
Sugar added2 g(8 %)
Roughage3.6 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.1 mg(18 %)
Vitamin K22.6 μg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin28.3 mg(236 %)
Vitamin B₆0.6 mg(43 %)
Folate89 μg(30 %)
Pantothenic acid2.9 mg(48 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂7.1 μg(237 %)
Vitamin C15 mg(16 %)
Potassium1,108 mg(28 %)
Calcium217 mg(22 %)
Magnesium106 mg(35 %)
Iron5.1 mg(34 %)
Iodine9 μg(5 %)
Zinc10.5 mg(131 %)
Saturated fatty acids29.9 g
Uric acid543 mg
Cholesterol233 mg
Complete sugar17 g

Ingredients

for
4
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

1.

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.

2.

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.

3.

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.

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