Mushroom Lamb Curry with Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 kcal | (27 %) | ||
| Protein | 34.29 g | (35 %) | ||
| Fat | 38.47 g | (33 %) | ||
| Carbohydrates | 26.47 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.34 g | (18 %) |
| Vitamin A | 313.45 mg | (39,181 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.11 mg | (9 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 1.08 mg | (98 %) | ||
| Niacin | 20.04 mg | (167 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 119.84 μg | (40 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 7.44 μg | (17 %) | ||
| Vitamin B₁₂ | 2.89 μg | (96 %) | ||
| Vitamin C | 100.26 mg | (106 %) | ||
| Potassium | 1,554.75 mg | (39 %) | ||
| Calcium | 100.66 mg | (10 %) | ||
| Magnesium | 92.89 mg | (31 %) | ||
| Iron | 5.17 mg | (34 %) | ||
| Iodine | 1.67 μg | (1 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 23.59 g | |||
| Cholesterol | 109.42 mg |
Ingredients
- Ingredients
- 400 grams
- 1
- 2
- 15 grams
- 2
dried red chile peppers
- 1 teaspoon
- 1 teaspoon
- 400 grams
lamb (such as shoulder)
- 4 tablespoons
- 200 milliliters
- 1
Red Bell pepper
- 600 grams
- 125 grams
Peas (frozen)
- 200 milliliters
-
paprika (or chili powder)
Preparation steps
Blanch tomatoes, peel, remove stalk and seeds and finely dice. Peel onion, garlic and ginger. Finely chop onion and garlic and grate ginger. Finely crush chile peppers with cumin and coriander in a mortar. Rinse lamb, pat dry and cut into bite-size pieces.
Heat ghee in a large saucepan and saute onion over medium heat for about 5 minutes or until onion is light brown. Add garlic, ginger and spice mixture to onion and saute for 1-2 minutes. Add lamb and saute until light brown. Add tomatoes and broth. Season with salt and simmer over low heat with lid on for about 1 hour, stirring occasionally.
In the meantime, rinse bell peppers, remove seeds and cut into strips. Trim mushrooms and cut in half or leave whole if small in size. Thaw peas.
Add bell peppers, mushrooms and coconut milk to curry and stir. Simmer uncovered for about 10 minutes and stir in peas in the last 5 minutes. Season with paprika or chili powder to taste and serve in bowls.
