Directions:
- In a large saucepan, fry the lamb until browned.
- Add the vegetables and cook for 2 minutes, then stir in the curry paste, tomato puree, stock and lentils.
- Bring to a boil, cover with a tight fitting lid and simmer gently for 30 minutes, until tender. Add more stock if necessary.
- Season to taste and serve with rice. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.9 Kcal (1779 kJ) | ||
| Calories from fat | 212.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.63g | 36% | |
|---|---|---|---|
| Cholesterol | 68.97mg | 23% | |
| Sodium | 258.35mg | 11% | |
| Potassium | 804.57mg | 17% | |
| Total Carbs | 24.97g | 8% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 11.38g | 46% | |
| Protein | 26.57g | 53% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.7mg | 26% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.43 Kcal (676 kJ) | ||
| Calories from fat | 80.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 36% | |
|---|---|---|---|
| Cholesterol | 26.2mg | 23% | |
| Sodium | 98.15mg | 11% | |
| Potassium | 305.67mg | 17% | |
| Total Carbs | 9.48g | 8% | |
| Sugars | 1.39g | 15% | |
| Dietary Fiber | 4.32g | 46% | |
| Protein | 10.1g | 53% | |
| Vitamin C | 2.1mg | 9% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.8mg | 26% | |
| Calcium | 21.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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