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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 - 10 minutes

• Source

  All Recipes

| 1. Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated. | 2. Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion. | 3. Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture. | 4. Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes. | 5. Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb meat	2 1/4	pounds	cubed	2878.0985	0.0	169.0117	238.923
olive oil	4	teaspoons	divided	159.12	0.0	0.0	18.0
brown onion	1		chopped	-	-	-	-
red potato	1		peeled cubed	317.515	72.1213	8.5729	0.635
curry powder	1/2	cup		156.0	26.7984	6.8592	6.7248
water	1/2	cup		0.0	0.0	0.0	0.0
coconut milk	1/3	cup		184.0	4.4319999999999995	1.8319999999999999	19.072
chickpea garbanzo bean	1/3	cup	drained canned	252.0	41.9667	13.6467	4.0267

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