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Curried Lamb With Green Lentils

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.4251
Energy (kCal)134.5975
Carbohydrates (g)13.7849
Total fats (g)0.6742
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent. | 2. Add curry paste and tomato purée and cook for a minute or two until the meat is coated. | 3. Add stock and lentils. | 4. Bring to boil then cover and simmer for 30 mins; adding more stock if necessary. | 5. Serve with boiled rice (and Naan if you can handle the calories!). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb fillet 250 diced 75.65 0.0 16.83 0.425
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    carrot 1 chopped 25.01 5.8438 0.5673 0.1464
    celery 1 stick chopped - - - -
    curry paste 1 tablespoon 75.65 0.0 16.83 0.425
    tomato puree 1 tablespoon 5.9375 1.4031 0.2578 0.0328
    lamb stock 8 fluid 75.65 0.0 16.83 0.425
    green lentil 3 ounces 75.65 0.0 16.83 0.425
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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