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Indian Lamb Meatballs in Curry Sauce

 
Indian Lamb Meatballs in Curry Sauce
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $3.86 One serving costs about $3.86

$3.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 70 minutes

Ready in 1 hour and 10 minutes

4 gluten-free,gluten free sauce asian,indian
spoonacular Score:50%

Spoonacular Score: 50%

 

The recipe Indian Lamb Meatballs in Curry Sauce is ready in approximately 1 hour and 10 minutes and is definitely a great gluten free option for lovers of Indian food. For $3.88 per serving, you get a main course that serves 4. One serving contains 774 calories, 46g of protein, and 43g of fat. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up tomatoes, chicken stock, yogurt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is good. Similar recipes include Lamb Meatballs in Green Curry Sauce, Northern Indian Lamb Meatballs, and INDIAN-STYLE RATATOUILLE WITH LAMB MEATBALLS.

Riesling, Gewurztraminer, and Chenin Blanc are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Max Ferdinand Richter Graacher Dompropst Riesling Kabinett with a 4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Max Ferdinand Richter Graacher Dompropst Riesling Kabinett



» Get this wine on Amazon.com

Ingredients

Servings:
1 small
1 small brown onion
brown onion
1.5 cups
1.5 cups chicken stock
chicken stock
some
some cooked rice
cooked rice
2 Tbsps
2 Tbsps curry paste
curry paste
1.65 lb
1.65 lb lean ground lamb
lean ground lamb
0.75 cups
0.75 cups mint
mint
1 cup
1 cup plain yogurt
plain yogurt
0.5 cups
0.5 cups dried red lentils
dried red lentils
2.69 cups
2.69 cups diced tomatoes
diced tomatoes
0.25 cups
0.25 cups water
water
1 small brown onion
1 small
brown onion
1.5 cups chicken stock
1.5 cups
chicken stock
some cooked rice
some
cooked rice
2 Tbsps curry paste
2 Tbsps
curry paste
1.65 lb lean ground lamb
1.65 lb
lean ground lamb
0.75 cups mint
0.75 cups
mint
1 cup plain yogurt
1 cup
plain yogurt
0.5 cups dried red lentils
0.5 cups
dried red lentils
2.69 cups diced tomatoes
2.69 cups
diced tomatoes
0.25 cups water
0.25 cups
water


Instructions

Read the detailed instructions on Food.com

Price Breakdown

Cost per Serving: $3.91
Ingredient
1 small brown onion
1.5 cups chicken stock
some cooked rice
2 tablespoons curry paste
750 grams lean ground lamb
¾ cups mint
1 cup plain yogurt
½ cups dried red lentils
400 grams diced tomatoes
Price
$0.15
$1.16
$0.34
$0.39
$9.98
$0.79
$1.08
$0.26
$1.50
$15.65

Tips

Health Tips

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
769 Calories
45g Protein
43g Total Fat
49g Carbs
13% Health Score
Limit These
Calories
769
38%

Fat
43g
66%

  Saturated Fat
20g
129%

Carbohydrates
49g
16%

  Sugar
8g
10%

Cholesterol
147mg
49%

Sodium
312mg
14%

Get Enough Of These
Protein
45g
92%

Vitamin A
2445IU
49%

Manganese
0.91mg
46%

Fiber
9g
39%

Folate
146µg
37%

Iron
5mg
31%

Phosphorus
253mg
25%

Vitamin C
19mg
24%

Potassium
742mg
21%

Vitamin B1
0.31mg
21%

Vitamin B6
0.38mg
19%

Magnesium
67mg
17%

Copper
0.32mg
16%

Selenium
11µg
16%

Calcium
159mg
16%

Vitamin B2
0.27mg
16%

Vitamin B3
3mg
16%

Zinc
2mg
15%

Vitamin B5
1mg
12%

Vitamin K
9µg
9%

Vitamin E
0.75mg
5%

Vitamin B12
0.23µg
4%

covered percent of daily need

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