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Ingredients
Mushroom Lamb Curry with Peas
- Ingredients
- 400 grams Tomatoes
- 1 onion
- 2 garlic cloves
- 15 grams ginger
- 2 dried red chili peppers
- 1 tsp Cumin
- 1 tsp Coriander
- 400 grams lamb (such as shoulder)
- 4 Tbsps 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)
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.
(Percentage of daily recommendation)
| Calorie | 570 cal. | (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 %) |