Lamb Curry with Spiced Rice
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
546
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Leg of lamb
- 3 onions
- 3 Tbsps vegetable oil
- 2-3 tablespoons Curry
- 250 milliliters white wine
- 250 grams Basmati rice
- salt
- 1 Cinnamon stick
- 5 cloves
- 5 Cardamom
- 1 packet Saffron
- peppers
- 2 Tbsps Crème fraiche
Preparation steps
1.
Rinse the lamb, pat dry and chop. Peel and dice the onion. Heat the oil in a skillet. Add the lamb and sear until golden. Stir in the onions and curry, and cook until fragrant. Add the wine, cover and cook for 40 minutes.
2.
Stir half the basmati rice into a pot of boiling salted water. Add the cinnamon, cloves and cardamom, and simmer for 15 minutes. Cook the other half of the basmati rice in another pot of boiling salted water. Stir in the saffron and simmer for 15 minutes. Season the lamb with salt and pepper to taste, and stir in the creme fraiche. Drain both rices and toss together. Serve with the lamb curry.
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