Pepper, Onion, and Lamb Curry

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Pepper, Onion, and Lamb Curry
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
769
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie769 cal.(37 %)
Protein48 g(49 %)
Fat51 g(44 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K7.2 μg(12 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.1 mg(209 %)
Vitamin B₆0.6 mg(43 %)
Folate89 μg(30 %)
Pantothenic acid2.1 mg(35 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C60 mg(63 %)
Potassium755 mg(19 %)
Calcium36 mg(4 %)
Magnesium75 mg(25 %)
Iron4.3 mg(29 %)
Iodine3 μg(2 %)
Zinc9.1 mg(114 %)
Saturated fatty acids23.5 g
Uric acid468 mg
Cholesterol199 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 ⅛ cups Long grain rice
4 Tbsps clarified butter (or oil)
2 onions (finely sliced)
1 tsp Cumin
1 tsp black Mustard seed
1 tsp Fenugreek seed
2 tsps Garam Masala
1 green Bell pepper (deseeded and sliced)
4 cups lamb (from the leg; roughly chopped)
How healthy are the main ingredients?
Long grain riceonionCumin

Preparation steps

1.
Cook the rice according to the packet instructions, drain well and set aside in a warm place.
2.
Heat the oil in a wide skillet and fry the onion rings until soft but nor brown. Stir in the cumin, black mustard, fenugreek and garam masala and cook for 2 minutes.
3.
Add the green bell pepper and cook for 2 minutes then turn up the heat and add the lamb slices. Fry quickly, stirring all the time, for 5 minutes or until the lamb is cooked through.
4.
Serve with the rice.