Spicy Lamb Curry
Spicy Lamb Curry - Delicious Indian-style casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 111 mg |
Ingredients
- Ingredients
- 1 kilogram lamb (Shoulder or leg)
- 3 onions
- 2 garlic cloves
- 1 pc fresh ginger (10 grams)
- 2 red chili peppers
- 1 tsp ground paprika (sweet)
- ½ tsp Ground clove
- ¾ tsp Turmeric
- 1 tsp ground cilantro
- salt
- 2 Tbsps Yogurt (0.1% fat) (1.5% fat)
- 3 Tomatoes
- 3 Tbsps sunflower oil
- 200 milliliters lamb stock
- 250 grams Long grain rice
- 4 stalks cilantro
Preparation steps
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.
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.
Rinse the tomatoes and blanch in a pot of boiling water for 10 seconds. Drain, peel, halve, remove seeds and finely chop.
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.
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.
