Untried from F&W
In a large, deep skillet, heat the oil until shimmering. Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes. Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes. Add the peas and cook until heated through. Stir in the cilantro and serve with hot sauce.
Make Ahead
The lamb curry can be refrigerated overnight; reheat gently before serving.
Serve With
Warm nan or white rice.
Pair with
Trinity Oaks Johannisberg Riesling 2004
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 576 | ||
Calories from Fat: 401 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 124.2mg | 38 % | |
Sodium 247mg | 9 % | |
Potassium 608.7mg | 16 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.4g | ||
Protein 30.3g | 43 % | |
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: 576
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