Smarter Home Cooking

Lamb Vegetable Curry

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Lamb Vegetable Curry
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
557
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie557 kcal(27 %)
Protein43.2 g(44 %)
Fat32.5 g(28 %)
Carbohydrates23.45 g(16 %)
Sugar added0 g(0 %)
Roughage3.71 g(12 %)
Vitamin A229.4 mg(28,675 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.48 mg(44 %)
Niacin17.08 mg(142 %)
Vitamin B₆0.51 mg(36 %)
Folate90.92 μg(30 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.16 μg(16 %)
Vitamin B₁₂4.16 μg(139 %)
Vitamin C79.71 mg(84 %)
Potassium854.93 mg(21 %)
Calcium129.39 mg(13 %)
Magnesium85.11 mg(28 %)
Iron4.87 mg(32 %)
Iodine4.75 μg(2 %)
Zinc10.33 mg(129 %)
Saturated fatty acids12.4 g
Cholesterol158.25 mg

Ingredients

for
4
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
How healthy are the main ingredients?
tomatoWhipped creamoniongarlic clovesalt

Preparation steps

1.

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.

2.

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.

3.

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.