Curried Stew with Lamb

Gluten Free
Health score
11%
Curried Stew with Lamb
180 min.
8
572kcal

Suggestions


If you're looking for a flavorful, hearty dish that brings warmth and richness to your table, this Curried Stew with Lamb is the perfect choice. With tender cubes of lamb marinated in a yogurt and garlic mixture, the dish is infused with a blend of aromatic spices like curry powder, cumin, and cayenne pepper. The addition of raisins adds a touch of sweetness, balancing out the savory flavors in a unique way. To elevate the dish, toasted slivered almonds are stirred in, offering a satisfying crunch that contrasts beautifully with the tender lamb and rice.

This stew is not only incredibly flavorful but also quite filling, making it an ideal option for a cozy family meal or a gathering with friends. The creamy yogurt marinade helps tenderize the lamb, making each bite melt in your mouth. Paired with fluffy rice and vegetable broth, this dish is a comforting and satisfying main course that will have everyone coming back for seconds.

Whether you're an experienced cook or just starting out, this recipe offers a simple way to enjoy a complex blend of flavors. It's also naturally gluten-free, so it's perfect for those with dietary restrictions. Get ready to bring a touch of exotic spice to your kitchen with this delicious Curried Stew with Lamb!

Ingredients

  • cup currants 
  • tablespoons curry powder 
  • tablespoon garlic minced
  • 0.8 teaspoon ground pepper 
  • 0.5 teaspoon ground cloves 
  • 0.5 teaspoon ground cumin 
  • 0.5 teaspoon ground ginger 
  • pounds lamb sirloin cut into cubes
  • large onion grated
  • cup rice uncooked
  • 0.7 cup slivered almonds toasted
  • cups vegetable broth 
  • tablespoon vegetable oil 
  • cups water 
  • cup yogurt 

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
  2. In a saucepan bring water to a boil.
  3. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  4. Remove from heat, and set aside.
  5. Heat oil in a large skillet over medium high heat.
  6. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

Nutrition Facts

Calories572kcal
Protein17.06%
Fat53.53%
Carbs29.41%

Properties

Glycemic Index
32.4
Glycemic Load
16.63
Inflammation Score
-6
Nutrition Score
19.735217693059%

Flavonoids

Cyanidin
0.22mg
Catechin
0.12mg
Epigallocatechin
0.23mg
Epicatechin
0.05mg
Eriodictyol
0.02mg
Naringenin
0.04mg
Isorhamnetin
1.18mg
Kaempferol
0.16mg
Myricetin
0.02mg
Quercetin
3.86mg

Nutrients percent of daily need

Calories:572.09kcal
28.6%
Fat:34.34g
52.83%
Saturated Fat:12.93g
80.82%
Carbohydrates:42.45g
14.15%
Net Carbohydrates:39.02g
14.19%
Sugar:15.95g
17.73%
Cholesterol:86.76mg
28.92%
Sodium:1035.67mg
45.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.63g
49.27%
Vitamin B12:2.73µg
45.55%
Manganese:0.83mg
41.33%
Vitamin B3:7.91mg
39.56%
Selenium:26.7µg
38.15%
Zinc:4.81mg
32.04%
Phosphorus:311.17mg
31.12%
Vitamin B2:0.44mg
25.66%
Vitamin E:3.3mg
22.03%
Iron:3.49mg
19.39%
Magnesium:73.82mg
18.45%
Copper:0.36mg
17.77%
Potassium:606.67mg
17.33%
Vitamin B6:0.33mg
16.4%
Vitamin B1:0.22mg
14.34%
Fiber:3.43g
13.71%
Vitamin A:646.59IU
12.93%
Calcium:122.75mg
12.28%
Vitamin B5:1.17mg
11.71%
Vitamin K:10.56µg
10.06%
Folate:37.48µg
9.37%
Vitamin C:3.11mg
3.77%
Source:Allrecipes