Directions:
- Place the onions, squash, coriander, mint, lentils, tomatoes, turmeric, chili, sugar and water in a large, heavy saucepan and simmer for about 3/4 hour
- Mash the vegetables and lentils with a wooden spoon
- Cut the lamb into a large dice and brown on all sides in a frying pan before adding to the sauce with the vinegar
- Cook for a futher 20 minutes or until the lamb is tender
- Using the same pan that held the lamb heat the oil and fry the cumin seeds until they start to smell toasted. Stir these into the curry
- Simmer for 5 more minutes, then serve over cooked brown rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2268.5 Kcal (9498 kJ) | ||
| Calories from fat | 1154.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 128.27g | 197% | |
|---|---|---|---|
| Cholesterol | 293.84mg | 98% | |
| Sodium | 1294.44mg | 54% | |
| Potassium | 4380.58mg | 93% | |
| Total Carbs | 157.21g | 52% | |
| Sugars | 23.06g | 92% | |
| Dietary Fiber | 66.96g | 268% | |
| Protein | 112.51g | 225% | |
| Vitamin C | 112.2mg | 187% | |
| Vitamin A | 6.5mg | 216% | |
| Iron | 556.7mg | 3093% | |
| Calcium | 570.3mg | 57% | |
| Amount Per 100 g | |||
| Calories | 129.16 Kcal (541 kJ) | ||
| Calories from fat | 65.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 197% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 98% | |
| Sodium | 73.7mg | 54% | |
| Potassium | 249.41mg | 93% | |
| Total Carbs | 8.95g | 52% | |
| Sugars | 1.31g | 92% | |
| Dietary Fiber | 3.81g | 268% | |
| Protein | 6.41g | 225% | |
| Vitamin C | 6.4mg | 187% | |
| Vitamin A | 0.4mg | 216% | |
| Iron | 31.7mg | 3093% | |
| Calcium | 32.5mg | 57% | |
* 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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