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Layered lamb curry

Layered lamb curry
3.8 16 valutazioni
Prep. 20min
Totale 1h
4 portions
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Ingredienti

Sri Lankan curry powder
  • coriander seeds
    25 g
  • cumin seeds
    10 g
  • fenugreek seeds
    ¾ tsp
  • fennel seeds
    1 tsp
  • cinnamon quill
    ½
  • whole cloves
    ¼ tsp
  • cardamom seeds (see Tips)
    ¼ tsp
  • black mustard seeds
    ¼ tsp
  • black peppercorns
    ½ tsp
  • fresh curry leaves
    2 sprigs
Lamb curry
  • lamb backstrap
    350 - 400 g
  • tri-colour quinoa
    200 g
  • water plus extra for soaking
    400 g
  • brown onions cut into quarters
    360 g
  • garlic cloves
    2
  • piece fresh ginger peeled
    1 cm
  • coconut oil
    20 g
  • dried red chillies trimmed and cut into halves
    1 - 2
  • cardamom pods crushed
    4
  • fresh curry leaves leaves only
    1 sprig
  • paprika
    ½ tsp
  • chilli powder (optional)
    ¼ - 1 tsp
  • ground turmeric
    ¼ tsp
  • fresh lemongrass bruised and cut into halves
    2 stalks
  • salt to taste
  • pumpkin peeled and cut into pieces (2 cm)
    350 g
  • cherry tomatoes cut into halves
    200 g
  • frozen baby peas
    100 g
  • coconut milk
    270 g

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 238.1 mg
Proteine 43.5 g
Calorie 2668 kJ / 635.3 kcal
Grassi 26.7 g
Fibre 13.8 g
Grassi saturi 15.2 g
Carboidrati 49.6 g

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Presente anche in

Eat Well 102 ricette
Australia e Nuova Zelanda

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