Lamb Curry
Healthy, because
Even smarter
Nutritional values
The tender lamb meat is not only particularly rich in protein, but also supplies haematopoietic iron. The onion contains sulphides that can kill disease-causing bacteria and thus act like a natural antibiotic. The seasoning vegetable also has an expectorant effect - so the lamb curry is an ideal companion for colds.
Instead of lamb meat, chicken meat also fits into this curry; for the vegetarian version of this lamb curry you can easily replace the lamb meat with tofu. Steamed vegetables and wholemeal basmati rice go well with the curry.
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 55.4 g | (57 %) | ||
| Fat | 43.46 g | (37 %) | ||
| Carbohydrates | 15.85 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.95 g | (13 %) |
| Vitamin A | 212.18 mg | (26,523 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.79 mg | (7 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 21.13 mg | (176 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 68.66 μg | (23 %) | ||
| Pantothenic acid | 1.58 mg | (26 %) | ||
| Biotin | 6.63 μg | (15 %) | ||
| Vitamin B₁₂ | 5.48 μg | (183 %) | ||
| Vitamin C | 34.63 mg | (36 %) | ||
| Potassium | 824.13 mg | (21 %) | ||
| Calcium | 159.82 mg | (16 %) | ||
| Magnesium | 68.97 mg | (23 %) | ||
| Iron | 6.28 mg | (42 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 13.24 mg | (166 %) | ||
| Saturated fatty acids | 20.65 g | |||
| Cholesterol | 212.02 mg |
Ingredients
- Ingredients
- 800 grams lamb (such as shoulder or leg)
- 3 garlic cloves
- 2 onions
- 1 pc fresh ginger (about 2 cm) (approximately 3/4 inch)
- 1 Red chili pepper
- 3 Cardamom
- 200 grams Natural yogurt
- 2 tsps ground cilantro
- 1 pinch Ground cinnamon
- 2 tsps Cumin
- 5 Tbsps Ghee (or butter)
- 1 tsp Curry powder
- 1 bay leaf
- 4 cloves
- 1 sm can Saffron (0.1 grams)
Preparation steps
Trim the meat and cut into 5 cm (approximately 2-inch) cubes. Peel the garlic and onion and finely chop. Peel the ginger and finely grate. Rinse the chile, cut in half, remove the seeds and chop. Crush the cardamom pods, remove the seeds and crush in a mortar.
Combine the coriander, cinnamon and cumin with the yogurt, add the meat, cover and marinate in the refrigerator for about 3 hours.
Melt the ghee in a large saucepan. Sauté the onion, garlic and chile until the onion is softened. Add the curry powder, bay leaf, cloves and cardamom and sauté for about 2 minutes. Add the meat and yogurt marinade and sauté for 2 minutes. Add 150 ml (approximately 2/3 cup) water and ginger, season with salt and simmer for about 1 hour 30 minutes over low heat, adding more water if necessary. Add the saffron and simmer for another 30 minutes. Distribute between serving bowls and serve with rice, if desired.
