Spicy Lamb Curry

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Spicy Lamb Curry
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
794
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie794 kcal(38 %)
Protein66.58 g(68 %)
Fat44.62 g(38 %)
Carbohydrates34.45 g(23 %)
Sugar added0 g(0 %)
Roughage8.6 g(29 %)
Vitamin A644.42 mg(80,553 %)
Vitamin D0 μg(0 %)
Vitamin E3.85 mg(32 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.79 mg(72 %)
Niacin27.82 mg(232 %)
Vitamin B₆0.83 mg(59 %)
Folate115.94 μg(39 %)
Pantothenic acid2.37 mg(40 %)
Biotin10.48 μg(23 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C131.97 mg(139 %)
Potassium1,435.48 mg(36 %)
Calcium177.79 mg(18 %)
Magnesium130.89 mg(44 %)
Iron8.71 mg(58 %)
Iodine1.5 μg(1 %)
Zinc17.1 mg(214 %)
Saturated fatty acids13.09 g
Cholesterol215.81 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
2
onions (finely chopped)
4 cloves
garlic (finely chopped)
fresh Ginger root (peeled and grated)
4
green chile (deseeded and finely chopped)
10
Cloves (crushed)
8
green Cardamom (seeds only)
2 teaspoons
ground cilantro
2 teaspoons
2 teaspoons
ground Turmeric
2 teaspoons
ground Cumin
1 teaspoon
ground Fenugreek
35 ounces
lamb (cubed)
1
medium Sweet potato (peeled and cubed)
2 cups
canned tomatoes (chopped)
2 cups
vegetable stock (or water)
1 ¾ cups
lemon juice (from 1 lemon)
chopped parsley (to garnish)
fresh Cilantro (to garnish)
How healthy are the main ingredients?
oniongarlicTurmericCuminSweet potatoparsley

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.