Directions:
- Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
- Melt the butter in a skillet and cook the vegetables until softened but not browned.
- Stir in the curry powder and thyme; cook, stirring, for 1 minute.
- Stir in the chicken stock and tomatoes; simmer for two minutes.
- Season with salt and pepper; add more curry powder if desired.
- For a smooth sauce, puree in the food processor and pour back into the skillet.
- Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.65 Kcal (1954 kJ) | ||
| Calories from fat | 181.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.12g | 31% | |
|---|---|---|---|
| Cholesterol | 176.77mg | 59% | |
| Sodium | 266.27mg | 11% | |
| Potassium | 767.69mg | 16% | |
| Total Carbs | 17.26g | 6% | |
| Sugars | 9.1g | 36% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 54g | 108% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.9mg | 33% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 131.8 Kcal (552 kJ) | ||
| Calories from fat | 51.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 31% | |
|---|---|---|---|
| Cholesterol | 49.93mg | 59% | |
| Sodium | 75.2mg | 11% | |
| Potassium | 216.82mg | 16% | |
| Total Carbs | 4.88g | 6% | |
| Sugars | 2.57g | 36% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 15.25g | 108% | |
| Vitamin C | 2.7mg | 16% | |
| Iron | 1.7mg | 33% | |
| Calcium | 21.3mg | 8% | |
* 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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