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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste. | 2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes. | 3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking. | 4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curry paste				-	-	-	-
coriander seed	1 1/2	tablespoons		22.35	4.1242	0.9278	1.3328
cumin seed	1 1/2	teaspoons		11.8125	1.3936	0.561	0.7015
salt	1/2	teaspoon		-	-	-	-
red chile pepper	5			6.25	1.3766	0.2922	0.0688
curry leaf	6			-	-	-	-
garlic paste	3	tablespoons		-	-	-	-
ginger paste	2	teaspoons		-	-	-	-
turmeric	1 1/2	teaspoons	ground	14.04	3.0213	0.4356	0.1462
lamb meat	2 1/4	pounds	cut	2878.0985	0.0	169.0117	238.923
ghee butter	1/2	cup	clarified melted	-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	4		sliced	256.0	59.776	7.04	0.64
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
water	2	cups	divided	0.0	0.0	0.0	0.0
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cardamom pod	6			-	-	-	-
cinnamon	1			-	-	-	-
garam masala	1 1/2	teaspoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
tamarind paste	1	tablespoon		-	-	-	-

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