Spiced Lamb Curry with Cashews
Nutritional values
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- 4 onions
- 6 garlic cloves
- 1 pc fresh ginger
- 2 tsps Cumin
- 2 dried chili peppers
- 1 tsp black peppercorns
- 1 tsp green Cardamom
- 1 pc Cinnamon stick
- 1 tsp Mustard seed
- 1 tsp Fenugreek seed
- 4 Tbsps White vinegar
- 2 tsps brown sugar
- salt
- 4 Tbsps Ghee
- 1 tsp ground coriander
- 1 tsp ground Turmeric
- 6 Tbsps roasted Cashews
Preparation steps
Rinse lamb, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Peel onions and cut into rings. Peel garlic and ginger. Finely chop garlic and finely grate ginger. Combine cumin, dried chile peppers, peppercorns, cardamom, cinnamon, mustard seeds and fenugreek in a blender and grind. Transfer to a bowl and add the vinegar, sugar and salt. Set aside. In a saucepan heat 2 tablespoons ghee. Add onions and cook over high heat, stirring frequently until dark brown. Add onions to the blender with the spices and 1/4 cup water and puree until smooth. Remove puree from blender.
Place the ginger and garlic in the blender and puree with 1/4 cup of water.
In a Dutch oven, heat 2 tablespoons of ghee. Working in batches, sauté the lamb cubes over high heat, stirring constantly, for 2 minutes. Remove to a plate and set aside. Add the ginger-garlic paste to the pot and cook, stirring over medium heat for 1 minute. Add coriander and turmeric and cook for about 1 minute, stirring constantly. Add the lamb and the spice paste to the pot and stir to combine. Pour 300 ml (approximately 10 1/2 ounces) of water to the pot and bring to a boil.
Reduce to a simmer, cover and cook over low heat until the meat is tender, about 45 minutes. Season with salt, garnish with cashew nuts and serve with basmati rice, if desired.
