1. Heat the oil in a wok and fry the onions until golden brown.
2. Add the lamb strips and stir-fry for 1 minute to seal the meat.
3. Put the fromage frais, cornflower, garam masala, chilli powder, garlic, ginger and ground coriander into a bowl. Whisk the mixture together.
4. Pour the fromage frais mixture over the lamb and stir fry for 2 minutes. Add the potato, green pepper and mushrooms. Cook for 12-15 minutes uncovered.
5. Put the courgettes in a flameproof dish and cook under a preheated grill for about 3 minutes, turning once.
6 Check that the lamb is cooked through and the sauce is quite thick, then add the courgetes and serve garnished with the fresh coriander,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 654 | ||
Calories from Fat: 387 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.1g | 57 % | |
Saturated Fat 20.9g | 105 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 372.8mg | 115 % | |
Sodium 132.3mg | 5 % | |
Potassium 1373.2mg | 36 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 30g | ||
Protein 32.2g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 654
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