Curried Lamb and Quinoa Stew
Recipe: #16691
January 13, 2015
Categories: Curries, Lamb/Mutton, Quinoa, Diabetic, Heart Healthy, High Protein, No Eggs, Non-Dairy, more
"From Good Chef Bad Chef and this is the from the Good Chef. Posted for You Want What? A Recipe Posting Game 2014/2015."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (410.6 g)
- Calories 690.5
- Total Fat - 42.8 g
- Saturated Fat - 18 g
- Cholesterol - 212.4 mg
- Sodium - 523.3 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 7 g
- Sugars - 6.6 g
- Protein - 42.4 g
- Calcium - 84.1 mg
- Iron - 6.6 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large saucepan on a medium heat add the oil and brown the lamb on all sides, pour off fate and set the lamb aside.
Step 2
In the same frying pan sauté the onions in a little oil until tender and then mix in the curry powder and cook for 1 minute and then add the lamb mixture back in.
Step 3
Add all the remaining ingredients, EXCEPT the peas and quinoa and simmer, covered for 1 hour.
Step 4
Add the quinoa and peas about 15 minutes before serving.
Step 5
Serve with crusty multigrain bread and garnish with the chopped parsley.
Tips
No special items needed.
0 Reviews
You'll Also Love
