Lamb curry is a delicious recipe. Red meat from lamb is the best source of iron in the diet of lactating mothers. The iron provided by these foods belongs to the "hemic" group, whose availability is high.
Legumes, dried fruits, and some vegetables provide "non-heme" iron, with less availability and,therefore, less nutritional interest than iron of animal origin.
Vitamin B12 is essential for the nervous system, it is involved in metabolism and in the formation of red blood cells in infants. It is present mainly in foods of animal origin. And it’s important to know that many people lose their ability to absorb vitamin B12 after giving birth, as well as people with stomach or celiac disease. It is therefore essential for them to include in their diet foods containing this vitamin, including meat.
One serving of lamb curry contains only 240 calories with 22 grams of protein or one-third of the day’s total protein intake.
Ingredients of Lamp Curry
2 onions, chopped
45 ml (3 tablespoons) of mustard oil
30 ml (2 tablespoons) chopped fresh ginger
2 cloves of garlic, chopped
2 tomatoes, diced
1 kg boneless lamb cubed
375 ml (1 1/2 cups) plain yogurt
250 ml (1 cup) of water
30 ml (2 tablespoons) of tomato paste
3 peeled potatoes, cut into cubes
Salt and pepper
1 tsp each of Turmeric, Coriander, Red Chili powder
Method of Lamp Curry
In a saucepan over high heat, brown the onions in the oil until tender. Add the ginger, garlic and spice mixture. Cook for one minute. Add the tomatoes and continue cooking for a few minutes,constantly stirring until the mixture has the consistency of a thick paste.
Add the meat and coat well with the sauce. Add yogurt, water, tomato paste and potatoes. Salt. Bring to a boil.
Cover and simmer over low heat for about 1 hour 15 minutes or until meat and potatoes are tender.
Serve with chapati. It is delicious with coriander chutney.
The nutrition provided by lean red meat is far superior to other types of proteins. Proteins are necessary for muscle maintenance, for the formation of hormones, for a healthy immune system and for the proper functioning of the metabolism. It is often said that red meat leads to cholesterol, but that is not true. The fat from red meat leads to high cholesterol, not the meat itself. It all depends on the frequency and quantity consumed. It is recommended to take a portion of meat, 100-130 grams, 3 times a week, alternating with fish and eggs.