Spicy Lamb Curry
Spicy Lamb Curry - An exotic lamb dish with a seductive aroma
Healthy, because
Even smarter
Nutritional values
This lamb curry is a treat for the immune system. Just one portion covers one and a half times the daily requirement of immune strengthening zinc. This is also good for your skin, because deficiency symptoms manifest themselves especially there - for example through rashes or eczema.
Try Bulgur as a side dish to the lamb curry. This coarse wheat semolina provides the perfect filling thanks to fibre and vegetable protein.
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 132 mg |
Ingredients
- Ingredients
- 2 stalks cinnamon
- 1 Tbsp whole allspice
- 1 Tbsp Coriander
- 1 tsp Fenugreek seed
- 11 ozs onions
- 4 garlic cloves
- 1 pc fresh ginger (about 40 grams)
- 2 red chili peppers
- 2 lbs lamb (from the shoulder)
- 4 Tbsps Canola oil
- salt
- peppers
- 3 Tbsps spicy Curry powder
- 2 ozs Tomato paste
- 15 ozs chickpeas (canned)
Kitchen utensils
Preparation steps
Toast cinnamon sticks, allspice and coriander seeds in a skillet over medium heat until fragrant and beginning to smoke.
Set cinnamon aside. Transfer allspice and coriander, along with the fenugreek seeds, to a mortar and grind coarsely.
Peel onions and garlic and chop finely. Peel and finely grate ginger root. Rinse chiles and wipe dry.
Trim fat from lamb shoulder. Cut meat into cubes, about 30 grams (approximately 1 ounce) each.
Heat oil in a wide, heavy pot. Cook meat over high heat until well-browned. Add onions and garlic; cook until fragrant and browned, about 2 minutes more. Season with salt and pepper.
Add ginger, cinnamon stick, ground spices and curry powder and stir to combine. Add tomato paste and whole chiles. Cook, stirring, until fragrant, about 2 minutes.
Add 600 ml (approximately 2 1/2 cups) water to pot and season with salt. Cover and cook over medium heat, stirring occasionally, until lamb is tender, about 60 minutes.
Rinse chickpeas and drain well. Add chickpeas to the pot and continue cooking for 10 minutes. Season with salt and pepper. Serve curry immediately, with basmati rice and mango chutney, if desired.
