Try this Coconut Lamb Curry recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet, sauté onion, garlic, and ginger in a large skillet until soften. Add lame cook over medium high heat until it is brown and crumbly. Add curry powder and sweet potato cook for a couple of minutes. Add coconut milk and chicken stock cook until the sweet potatoes are tender about 15 minutes. Stir in peas and cook until heated through. Serve over rice.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1236 | ||
Calories from Fat: 1129 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.5g | 167 % | |
Saturated Fat 55.3g | 276 % | |
Monounsaturated Fat 52.8g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 153.1mg | 47 % | |
Sodium 90.8mg | 3 % | |
Potassium 345.1mg | 9 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.5g | ||
Protein 13.3g | 19 % | |
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: 1236
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