Moroccan Lamb Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
870
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 870 cal. | (41 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
more nutritional values
| Vitamin A | 5.5 mg | (688 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.5 mg | (188 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 2,237 mg | (56 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 504 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups lean Ground lamb
- ¼ cup olive oil
- ½ tsp Cumin
- 1 tsp Turmeric
- 2 tsps ground Cumin
- 2 tsps ground cinnamon
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 1 large onion (finely sliced)
- 4 medium Sweet potato (peeled and diced)
- 0.333 cup Golden raisins
- 2 cups lamb stock
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large tagine or casserole dish over a medium heat. Sweat the onion and cumin seeds for 6-7 minutes, stirring occasionally.
2.
Meanwhile, combine the lamb mince and ground spices (reserve 1/2 tsp of the turmeric) in a large mixing bowl with some seasoning.
3.
Mix well with your hands and take tablespoons of the mixture and shape into meatballs.
4.
Add the sweet potato to the onion and cumin and sprinkle over the remaining turmeric, mixing well.
5.
Cover with the stock and sit the meatballs on top. Bring the tagine to a simmer, then cover and cook gently for 20-25 minutes until the meatballs are cooked and the sweet potato is soft.
6.
Add the sultanas 5 minutes before the meatballs are ready. Remove from the heat and adjust the seasoning to taste.
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