Sweet lamb curry
Preparation time:
Recipe highlights Serves: 4
- Good source of folate, iron
- Nut free
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Ingredients
- 1 medium onion, diced
Clove of garlic, crushed
1 teaspoon curry powder
1 tablespoon olive oil
500 g lean lamb, diced
425 g salt-reduced can chopped tomatoes
375 ml salt-reduced vegetable stock
2 tablespoons vinegar
1 tablespoon brown sugar
2 carrots, peeled and sliced
1 red capsicum, sliced
2 zucchinis, sliced
1 apple, peeled and sliced
1/2 cup low-fat natural yoghurt
Handful fresh coriander, chopped
Cooking method
-
1. Saute onion and garlic in oil and stir in curry powder. Add diced lamb and stir until well cooked. Stir in tomatoes, stock, vinegar and sugar. Bring to the boil, reduce heat and simmer uncovered for 1 hour.
2. Stir in the carrots, capsicum, zucchini and sultanas and simmer for a further 15 minutes.
3. Serve with rice or couscous topped with a dollop of natural yoghurt and coriander.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 533.42g | 100.00g |
| Energy (kJ) | >1416.91kJ | >265.63kJ |
| Protein (g) | 30.61g | 5.74g |
| Total fat (g) | 10.10g | 1.89g |
| - Saturated fat (g) | 2.87g | 0.54g |
| - Polyunsaturated fat (g) | 0.69g | 0.13g |
| - Monounsaturated fat (g) | 5.29g | 0.99g |
| Cholesterol (mg) | 81.70mg | 15.32mg |
| Carbohydrate-available (g) | 28.49g | 5.34g |
| CarbohydrateSE (g) | >28.34g | >5.31g |
| - Sugars (g) | 26.71g | 5.01g |
| Water (g) | 450.28g | 84.41g |
| Dietary fibre (g) | 5.31g | 1.00g |
| Thiamin (mg) | 0.25mg | 0.05mg |
| Riboflavin (mg) | 0.46mg | 0.09mg |
| Niacin (mg) | 9.02mg | 1.69mg |
| Niacin equivalents (mg) | 15.29mg | 2.87mg |
| Vitamin C (mg) | 67.82mg | 12.71mg |
| Total folate (ug) | >60.95ug | >11.43ug |
| Total vitamin A equivalents (ug) | 681.78ug | 127.81ug |
| Retinol (ug) | 3.75ug | 0.70ug |
| Beta carotene equivalents (ug) | 4060.38ug | 761.20ug |
| Sodium (mg) | 5049.44mg | 946.62mg |
| Potassium (mg) | 1128.64mg | 211.59mg |
| Magnesium (mg) | 66.57mg | 12.48mg |
| Calcium (mg) | 106.73mg | 20.01mg |
| Phosphorus (mg) | 402.94mg | 75.54mg |
| Iron (mg) | 4.64mg | 0.87mg |
| Zinc (mg) | 4.68mg | 0.88mg |
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Recipe publication date on: 12/17/2007
Last reviewed on: 20/11/2012
