Directions:
- Mix together the lime juice, kiwifruit, honey, and garlic, add the lamb and marinate 2 - 6 hours.
- Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs, season with salt and pepper to taste.
- Fry the curry powder in a little oil until fragrant, add the lamb and sauté until golden but still pink inside (3 - 5 minutes). Let rest in a warm place 5 minutes.
- To Serve: Allow 2 poppadums per person.
- Layer poppadums with equal quantities of pear salsa and lamb, drizzle with a little of the kiwifruit pan juices and some natural yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.43 Kcal (2263 kJ) | ||
| Calories from fat | 331.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.85g | 57% | |
|---|---|---|---|
| Cholesterol | 73mg | 24% | |
| Sodium | 68.7mg | 3% | |
| Potassium | 558.38mg | 12% | |
| Total Carbs | 28.79g | 10% | |
| Sugars | 17.89g | 72% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 23.63g | 47% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 33.1mg | 184% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 171.5 Kcal (718 kJ) | ||
| Calories from fat | 105.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 57% | |
|---|---|---|---|
| Cholesterol | 23.17mg | 24% | |
| Sodium | 21.8mg | 3% | |
| Potassium | 177.2mg | 12% | |
| Total Carbs | 9.14g | 10% | |
| Sugars | 5.68g | 72% | |
| Dietary Fiber | 2.1g | 26% | |
| Protein | 7.5g | 47% | |
| Vitamin C | 6.8mg | 35% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 10.5mg | 184% | |
| Calcium | 24.5mg | 8% | |
* 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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