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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Heat a large skillet over medium-high heat. Pour olive oil into hot pan and heat until shimmering. Cook mustard seeds in hot oil until they begin to pop, about 1 minute; immediately add peppercorns and fenugreek seeds. | 2. Gently lay the lamb chops in a single layer into the skillet; add curry sauce and basil and stir. Bring the sauce to a boil, place a tight-fitting lid on the skillet, reduce heat to low, and cook until the lamb is tender, 60 to 70 minutes. | 3. Remove lid from skillet. Continue to cook and stir until most of the liquid has been reduced and the meat has a brownish look on all sides, 10 to 15 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
brown mustard seed	1/8	teaspoon		403.4676	0.0	89.7602	2.2667
black peppercorn	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
fenugreek seed	1	pinch		0.7469	0.1349	0.0532	0.0148
lamb shoulder chop	1	1/4 pounds		403.4676	0.0	89.7602	2.2667
basil	2	leaves		0.23	0.0265	0.0315	0.0064

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