Lamb Curry 🍛

Name: Lamb Curry 🍛
Yield: 515 g
Ingredients: Fresh Egg 55 ea; Barista Blend 150 ml; Sliced Chicken Breast with Black Pepper 100 g; Fresh Cabbage 70 serving; Onion 140 half (1/2 ea)

354 kcal

#Lamb Curry #Lamb Meat Curry #Fusion Curry #Korean Style Curry #Special Curry #Seasoned Curry #Easy Curry #Homemade #Curry Dish #Simple Recipe

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Ingredients

Main ingredients

Fresh Egg 1 ea
Barista Blend 150 ml
Sliced Chicken Breast with Black Pepper 100 g
Fresh Cabbage 1 serving
Onion 2 half (1/2 ea)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.13 g 38%

Protein 30.46 g 34%

Fat 11.11 g 28%

Serving size 515g

Cooking steps

1

Cut lamb and vegetables (onion, potato, carrot) into bite-sized pieces.
2

Heat oil in a pan and sauté the onions.
3

Add the lamb and stir-fry over high heat.
4

Add potatoes and carrots and continue to stir-fry together.
5

Add curry powder and water, and mix well.
6

Simmer over medium-low heat until the ingredients are cooked through.
7

Season with salt and pepper to taste.
8

Serve the curry over rice.

Lamb Curry 🍛

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