Lamb Rogan Josh
silicon (Si)
manganese (Mn)
Vitamin B12
cobalt (Co)
selenium (Se)
copper (Cu)
Description
Fragrant Indian curry with tender lamb, tomatoes and spices
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Lamb (shoulder) — 125 г
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White polished rice — 40 г
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Ghee (clarified butter) — 1 ст.л.
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Onion — 0.25 шт
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Garlic — 1 зубчик
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Tomato paste — 1 ч.л.
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Ground coriander — 0.5 ч.л.
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Ground sweet paprika — 1 ч.л.
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Ground ginger — 0.5 ч.л.
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Ground red chili pepper — 0.5 ч.л.
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Ground turmeric — 1 ч.л.
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Dried bay leaf — 0.25 шт
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Cardamom pods — 1 шт
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Clove buds — 1 шт
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Greek yogurt 2% — 25 г
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Field cucumbers — 0.25 шт
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Red onion — 0.25 шт
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Mint — 1 г
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Lime — 0.25 шт
- Cut the lamb into 3-4 cm cubes
- Finely chop the onion and garlic
- Melt ghee in a heavy-bottomed pot over medium heat
- Fry the onion until golden brown, 5-7 minutes
- Add garlic and cook for 1 more minute
- Add lamb and brown on all sides
- Add tomato paste, coriander, paprika, ginger, chili and turmeric
- Stir and cook for 2 minutes to release the spices
- Add bay leaf, cardamom, cloves and 150 ml of water
- Bring to a boil, reduce heat to low, cover with a lid
- Simmer for 60-70 minutes until lamb is tender, stirring occasionally
- While the meat is simmering, cook rice according to package instructions
- Prepare the salad: slice cucumber and red onion thinly
- Add chopped mint and lime juice, toss to combine
- When lamb is tender, remove the lid and evaporate excess liquid until sauce thickens
- Serve curry with rice, a spoonful of Greek yogurt and fresh salad
663
172 kcal / 100 g
kcal
28.9 g
7.5 g / 100 g
Protein
47.4 g
12.3 g / 100 g
Carbohydrates
39.9 g
10.4 g / 100 g
Fats
3.5 g
0.9 g / 100 g
Ash
7.3 g
1.9 g / 100 g
Fiber
52.7%
Water
5.2 g
1.3 g / 100 g
Sugars
36.3 g
9.4 g / 100 g
Starch
0.28 g
0.07 g / 100 g
Omega-3
1.73 g
0.45 g / 100 g
Omega-6
20.4 g
5.3 g / 100 g
SFA
