Lamb Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 43.2 g | (44 %) | ||
| Fat | 32.5 g | (28 %) | ||
| Carbohydrates | 23.45 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.71 g | (12 %) |
| Vitamin A | 229.4 mg | (28,675 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 2.14 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 17.08 mg | (142 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 90.92 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.16 μg | (16 %) | ||
| Vitamin B₁₂ | 4.16 μg | (139 %) | ||
| Vitamin C | 79.71 mg | (84 %) | ||
| Potassium | 854.93 mg | (21 %) | ||
| Calcium | 129.39 mg | (13 %) | ||
| Magnesium | 85.11 mg | (28 %) | ||
| Iron | 4.87 mg | (32 %) | ||
| Iodine | 4.75 μg | (2 %) | ||
| Zinc | 10.33 mg | (129 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Cholesterol | 158.25 mg |
Ingredients
- Ingredients
- 250 grams Tomatoes
- 1 yellow paprika
- 200 grams green Beans
- 2 Red chili peppers
- 1 onion
- 1 garlic clove
- 600 grams leg of lamb
- 2 Tbsps vegetable oil
- 1 Tbsp red or yellow Curry paste (Depending on the desired heat)
- 1 tsp chopped cilantro
- 1 tsp ground paprika
- salt
- peppers
- 200 milliliters Vegetable broth
- 200 grams Okra
- 1 Tbsp Vinegar
- 100 grams Whipped cream
- 1 Tbsp Lime juice
Preparation steps
Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Halve peppers lengthwise, remove the seeds, rinse and cut into bite-size pieces. Rinse the beans and cut into 3-4 cm (approximately 1 - 1 1/2 inches) long pieces. Cut the chilies in half lengthwise, remove the seeds, rinse and cut into thin strips. Peel the onion and garlic and dice finely. Rinse the lamb, pat dry and cut into bite-size cubes.
Heat the oil in a saucepan and brown the meat in portions, then add all the meat into the pot with the onion and garlic and cook briefly. Add the tomatoes, peppers, beans and chilies and stir in the curry paste. Season with cilantro, paprika, salt and pepper and pour in the vegetable broth.
Simmer the curry over low heat, covered, for 12-15 minutes.
Rinse the okra and blanch in vinegar water for 5 minutes. Drain, shock under cold water, drain again and cut crosswise into about 2 cm (approximately 1 inch) pieces. Mix with the cream into the curry and simmer, uncoverd, another 6 to 8 minutes. Add salt, pepper and lime juice, to taste, Serve in bowls and garnish, to taste, with lime slices. Serve with basmati rice.
