Tomato and Lamb Curry
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1006
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,006 cal. | (48 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 39.5 mg | (329 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 720 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps vegetable oil (or clarified butter)
- 6 ½ cups lamb (cut into large chunks)
- 1 onion (chopped)
- 4 cloves garlic cloves (chopped)
- fresh ginger (peeled and chopped)
- 1 tsp ground cinnamon
- 2 tsps ground Cumin
- 2 tsps ground cilantro
- 1 tsp Chili powder
- 2 Tbsps Tomato paste
- 2 cups canned Tomatoes (chopped)
- fresh cilantro (to garnish)
Preparation steps
1.
Heat 4 tbsp of the the oil in a large pan and fry the lamb pieces until browned all over. Remove the meat from the pan and set aside.
2.
Heat the remaining oil in the pan and gently cook the onion until softened. Add the garlic and the spices and cook for 2 minutes.
3.
Stir in the tomato paste and return the meat to the pan. Add the canned tomatoes, season with salt and pepper and cook very gently, stirring from time to time, for about 1 1/4 hours or until the meat is very tender. You might need to add a little water during cooking to prevent the sauce from becoming too dry.
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