Pepper, Onion, and Lamb Curry
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
769
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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