Meat in Spicy Coconut Milk
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,552 cal. | (74 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 131 g | (113 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 61.4 μg | (102 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,670 mg | (42 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 54.9 g | |||
| Uric acid | 531 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅓ cup sunflower oil
- 10 ⅓ cups boned Pork legs (cut into chunks)
- 2 tsps Mustard seed
- 1 tsp Cumin
- 1 tsp Fenugreek seed
- 1 tsp Turmeric
- 1 tsp Chili powder
- 2 large onions (finely chopped)
- 1 Tbsp fresh ginger (grated)
- 2 green chili peppers (de-seeded and finely sliced)
- 3 cloves garlic cloves (minced)
- 1 ⅓ cups water
- 1 ⅓ cups Coconut milk
- For the saffron rice
- 1 cup Basmati rice (rinsed in several changes of cold water)
- 1 tsp Saffron (infused in a little hot water)
- 1 Lime (zest finely grated)
- For the tomato chutney
- 6 cloves garlic cloves (minced)
- 1 Tbsp sunflower oil
- 1 Tbsp scallions (green part finely chopped)
- 2 red chili peppers (de-seeded and finely chopped)
- 4 cups Tomatoes (diced)
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.
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