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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they’ve darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5–6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork. | 2. In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	60	ml		487.8313	0.0	0.0	55.1845
green cardamom pod	8			-	-	-	-
clove	6	cloves		-	-	-	-
cinnamon	1			-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
onion	1/2		chopped	32.0	7.472	0.88	0.08
green chilies	4		chopped	359.8201	85.0975	17.991	1.7991
lamb	1		cut	1211.112	0.0	76.5677	97.9322
garlic clove	6		crushed	-	-	-	-
ginger	6	cm	peeled chopped	-	-	-	-
water	150			0.0	0.0	0.0	0.0
almond	150		sliced	289068.0	0.0	0.0	32700.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.