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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger. | 2. Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside. | 3. Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling. | 4. Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender. | 5. Add onions and cook, uncovered, over medium heat for another 3-5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2			2422.224	0.0	153.1354	195.8645
onion	4			256.0	59.776	7.04	0.64
ginger	1 1/2	1/2		2.4	0.5331	0.0546	0.0225
vegetable oil	9	tablespoons		1055.088	0.0	0.0	122.4
green cardamom pod	10			-	-	-	-
black cardamom pod	4			-	-	-	-
bay leaf	6 -7			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
red chili pepper	1 -4			0.0	0.0	0.0	0.0
black peppercorn	5			-	-	-	-
salt				-	-	-	-

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