Meat in Spicy Coconut Milk

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Meat in Spicy Coconut Milk
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1125
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,125 kcal(54 %)
Protein100.7 g(103 %)
Fat59.8 g(52 %)
Carbohydrates43.98 g(29 %)
Sugar added0 g(0 %)
Roughage3.23 g(11 %)
Vitamin A123.26 mg(15,408 %)
Vitamin D2.73 μg(14 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁2.42 mg(242 %)
Vitamin B₂1.14 mg(104 %)
Niacin42.49 mg(354 %)
Vitamin B₆2.28 mg(163 %)
Folate51.32 μg(17 %)
Pantothenic acid2.79 mg(47 %)
Biotin15.34 μg(34 %)
Vitamin B₁₂2.32 μg(77 %)
Vitamin C95.05 mg(100 %)
Potassium1,817.27 mg(45 %)
Calcium118.85 mg(12 %)
Magnesium135.66 mg(45 %)
Iron5.85 mg(39 %)
Iodine1.03 μg(1 %)
Zinc10.76 mg(135 %)
Saturated fatty acids23.52 g
Cholesterol287.08 mg

Ingredients

for
6
Ingredients
0.333 cup sunflower oil
10.333 cups boned Pork legs (cut into chunks)
2 teaspoons Mustard seed
1 teaspoon Cumin
1 teaspoon Fenugreek seed
1 teaspoon Turmeric
1 teaspoon Chili powder
2 large onions (finely chopped)
1 tablespoon fresh ginger (grated)
2 green chile peppers (de-seeded and finely sliced)
3 cloves garlic (minced)
1.333 cups water
1.333 cups Coconut milk
For the saffron rice
1 cup Basmati rice (rinsed in several changes of cold water)
1 teaspoon Saffron (infused in a little hot water)
1 Lime (zest finely grated)
For the tomato chutney
6 cloves garlic (minced)
1 tablespoon sunflower oil
1 tablespoon scallions (green part finely chopped)
2 red chile peppers (de-seeded and finely chopped)
4 cups tomatoes (diced)
How healthy are the main ingredients?
tomatoCoconut milkBasmati ricegarlicgarlicginger

Preparation steps

1.
Heat the oil in a large saucepan or casserole dish over a medium-high heat for 1-2 minutes until hot.
2.
Sear the lamb in batches until golden brown, then lower the heat a little.
3.
Add the spices and fry until aromatic. Add the onions, ginger, chilli and garlic with a little salt and stir well, continuing to cook for 4-5 minutes until they start to brown.
4.
Add the water and coconut milk, bring the mixture to the boil and then reduce to a simmer. Cover and cook for 40-45 minutes until the lamb is tender and the sauce has thickened.
5.
Meanwhile, prepare the tomato chutney by sauteing the minced garlic in the sunflower oil over a medium heat in a medium saucepan. Add the spring onion greens and the red chilli and cook or a further 2 minutes. Add the tomatoes and cook over a reduced heat for 10 minutes until soft and can be mashed lightly. Allow to cool to one side.
6.
Place the rinsed rice in a large saucepan, add the salt, the infused saffron water and enough cold water so that it covers the rice by 2.5 cm. Bring the boil, then cover and reduce to a simmer for 15 minutes or until the water has been absorbed. Allow the rice to stand for 5 minutes covered before fluffing with a fork.
7.
Once the lamb is tender and the sauce has thickened, season to taste and transfer to a serving dish. Garnish with the lime zest and serve the saffron rice and tomato chutney alongside in separate serving dishes.