Spicy Lamb Curry

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Spicy Lamb Curry

Spicy Lamb Curry - Delicious Indian-style casserole

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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
433
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie433 kcal(21 %)
Protein39 g(40 %)
Fat15 g(13 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.5 mg(154 %)
Vitamin B₆0.4 mg(29 %)
Folate63 μg(21 %)
Pantothenic acid1.7 mg(28 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂4.7 μg(157 %)
Vitamin C16 mg(17 %)
Potassium736 mg(18 %)
Calcium53 mg(5 %)
Magnesium69 mg(23 %)
Iron3.9 mg(26 %)
Iodine4 μg(2 %)
Zinc9.7 mg(121 %)
Saturated fatty acids4.2 g
Uric acid275 mg
Cholesterol111 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1 kilogram
Lamb (Shoulder or leg)
3
2
1 piece
fresh Ginger root (10 grams)
2
1 teaspoon
½ teaspoon
¾ teaspoon
1 teaspoon
ground Cilantro
2 tablespoons
3
3 tablespoons
200 milliliters
250 grams
4 sprigs
How healthy are the main ingredients?
Ground cloves

Preparation steps

1.

Rinse meat, pat dry and cut into cubes. Peel onions, halve lengthwise and thinly slice. Peel garlic and finely chop 1 clove. Peel and finely grate the ginger. Push the remaining garlic through a garlic press and add to the ginger.

2.

Rinse, halve and remove seeds from chile peppers, finely chop and add to the ginger-garlic mixture along with cloves, turmeric, coriander, 1/2 teaspoon salt and yogurt. Scrape the mixture into a shallow dish, add the meat, coat meat with the mixture, cover and refrigerate 1 hour.

3.

Rinse the tomatoes and blanch in a pot of boiling water for 10 seconds. Drain, peel, halve, remove seeds and finely chop.

4.

Heat the oil in a skillet. Add the onion and chopped garlic, meat, marinade, and tomatoes and stir to combine. Add the lamb stock, bring to a simmer, cover and cook over low heat, stirring occasionally and adding more lamb stock if necessary until the lamb is tender, about 1¼  hours.

5.

Meanwhile, cook the rice according to package directions. Rinse the cilantro, shake dry and chop coarsely. Season the meat with salt, garnish with cilantro and serve with rice.