Directions:
- Salt and pepper the lamb, then mix and form into little balls.
- Heat the olive oil in a skillet and start browning the meatballs.
- Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
- When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
- Stir again and cover with a lid, simmer for 10 to 15 minutes.
- Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
- Serve with steamed basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.02 Kcal (2215 kJ) | ||
| Calories from fat | 377.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.91g | 64% | |
|---|---|---|---|
| Cholesterol | 113.29mg | 38% | |
| Sodium | 224.45mg | 9% | |
| Potassium | 720.91mg | 15% | |
| Total Carbs | 16.14g | 5% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 23.05g | 46% | |
| Vitamin C | 131mg | 218% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 4.1mg | 23% | |
| Calcium | 112.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 155.88 Kcal (653 kJ) | ||
| Calories from fat | 111.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 64% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 38% | |
| Sodium | 66.14mg | 9% | |
| Potassium | 212.42mg | 15% | |
| Total Carbs | 4.76g | 5% | |
| Sugars | 1.92g | 26% | |
| Dietary Fiber | 1.25g | 17% | |
| Protein | 6.79g | 46% | |
| Vitamin C | 38.6mg | 218% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 1.2mg | 23% | |
| Calcium | 33mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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