Mushroom Lamb Curry with Peas

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Mushroom Lamb Curry with Peas
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
570
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie570 kcal(27 %)
Protein34.29 g(35 %)
Fat38.47 g(33 %)
Carbohydrates26.47 g(18 %)
Sugar added0 g(0 %)
Roughage5.34 g(18 %)
Vitamin A313.45 mg(39,181 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂1.08 mg(98 %)
Niacin20.04 mg(167 %)
Vitamin B₆0.65 mg(46 %)
Folate119.84 μg(40 %)
Pantothenic acid3.3 mg(55 %)
Biotin7.44 μg(17 %)
Vitamin B₁₂2.89 μg(96 %)
Vitamin C100.26 mg(106 %)
Potassium1,554.75 mg(39 %)
Calcium100.66 mg(10 %)
Magnesium92.89 mg(31 %)
Iron5.17 mg(34 %)
Iodine1.67 μg(1 %)
Zinc9.1 mg(114 %)
Saturated fatty acids23.59 g
Cholesterol109.42 mg

Ingredients

for
4
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
600 grams
mixed Mushrooms (such as oyster or shiitake)
125 grams
Peas (frozen)
200 milliliters
paprika (or chili powder)
How healthy are the main ingredients?
tomatooniongarlicgingerCuminGhee

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.