Meat Jalfrezi
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp fresh ginger (chopped)
- 8 cloves garlic cloves (peeled)
- 2 Tbsps vegetable oil
- 4 Cardamom
- 2 bay leaves
- 1 onion (peeled and finely chopped)
- 2 red peppers (deseeded and cut into strips)
- 5.333 cups lamb (cubed)
- 1 red chili pepper (whole)
- ½ tsp Turmeric
- 1 tsp ground Cumin
- 1 tsp Garam Masala
- ½ tsp ground cinnamon
- 6 Tomatoes (grated)
- 2 cups water
Preparation steps
1.
Blend the garlic and ginger together to make a paste.
2.
Heat the oil in a large pan and fry the cardamom pods and bay leaves for a few seconds. Add the onion and peppers. Fry until softened and lightly golden.
3.
Add the lamb and red chilli, then add the ginger paste, spices and a little salt and cook for a few minutes till the lamb is lightly browned.
4.
Add the tomatoes and water and simmer for around 45 minutes, or until the lamb is completely tender. You may need to top up with water occasionally. Serve hot with rice.
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