Spicy Lamb Curry
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
801
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 68.1 μg | (114 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,522 mg | (38 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps vegetable oil
- 2 onions (finely chopped)
- 4 cloves garlic cloves (finely chopped)
- fresh ginger (peeled and grated)
- 4 green chili peppers (deseeded and finely chopped)
- 10 cloves (crushed)
- 8 green Cardamom (seeds only)
- 2 tsps ground cilantro
- 2 tsps paprika
- 2 tsps ground Turmeric
- 2 tsps ground Cumin
- 1 tsp ground Fenugreek
- 35 ozs lamb (cubed)
- 1 medium Sweet potato (peeled and cubed)
- 2 cups canned Tomatoes (chopped)
- 2 cups vegetable stock (or water)
- 1 ¾ cups Green beans
- lemon juice (from 1 lemon)
- chopped parsley (to garnish)
- fresh cilantro (to garnish)
Preparation steps
1.
Heat the oil in a large pan and gently cook the onions until soft. Add the garlic, ginger and chilis and cook for 2 minutes.
2.
Add the spices and cook for 2 more minutes, stirring all the time.
3.
Add the cubed lamb and sear all over then stir in the sweet potato. Stir to coat the potato with the spices then pour in the tomatoes and vegetable stock and season with salt and pepper.
4.
Bring to a boil then turn the heat down low and simmer very gently for 40 minutes, stirring from time to time. Add the green beans and cook for another 15 minutes or until the lamb is very tender and the sauce has thickened.
5.
Stir in the lemon juice, check the seasoning and serve garnished with parsley and coriander.
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