Mushroom Lamb Curry with Peas

0
Average: 0 (0 votes)
(0 votes)
Mushroom Lamb Curry with Peas
share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
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 tomatoes
1 onion
2 garlic
15 grams ginger
2 dried red chile peppers
1 teaspoon Cumin
1 teaspoon Coriander
400 grams lamb (such as shoulder)
4 tablespoons Ghee
200 milliliters Beef broth
salt
1 Red Bell pepper
600 grams mixed Mushrooms (such as oyster or shiitake)
125 grams Peas (frozen)
200 milliliters Coconut milk
paprika (or chili powder)
How healthy are the main ingredients?
MushroomtomatoCoconut milkGheegingeronion

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.