Tandoori-Style Lamb
Tandoori-Style Lamb - Fragrant Indian cuisine at home!
Healthy, because
Even smarter
Nutritional values
The lamb in this dish provides high-quality protein, which is needed for the building and regeneration of body cells and the formation of hormones and enzymes. In addition, one portion of the lamb in this dish covers your daily requirement of vitamin B12, which helps with blood formation, and the trace element zinc, which strengthens the immune system.
If you replace half of the coconut milk with soy creamer in this dish, you'll reduce the amount of saturated fat in favor of healthier unsaturated fatty acids.
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 154 mg |
Ingredients
- Ingredients
- 12 ozs Lamb loin
- 1 Tbsp Tandoori spice mix
- 2 small Red onions
- 1 yellow Bell pepper
- 150 grams fresh Pineapple
- 1 Tbsp vegetable oil (such as canola oil)
- 4 ozs Vegetable broth
- 7 fluid ozs Coconut milk (9% fat)
- salt
- peppers
Kitchen utensils
Preparation steps
Cut lamb into approximately 1/2-inch cubes and toss to coat with tandoori spice.
Peel onions and cut into wedges. Rinse bell pepper, wipe dry, quarter and remove seeds. Cut pepper into approximately 1/4-inch cubes. Peel the pineapple and cut into approximately 1/4-inch cubes.
Heat oil in a non-stick pan over high heat. Add lamb and cook until beginning to brown, about 1 minute.
Remove lamb and set aside. Add onions and pepper to pan and cook, stirring, until crisp, about 1 minute.
Add broth and coconut milk to pan and simmer for 2 minutes.
Return lamb to pan, along with pineapple. Cook until pineapple softens slightly and lamb has cooked through, about 2 minutes. Season with salt and pepper and serve immediately.
