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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine mustard, cumin, turmeric, cayenne, salt and vinegar in a cup and mix well. Set aside. | 2. Put oil in large frying pan over medium-high heat. When the oil is hot, add the onion and cook until it's medium brown. Add the garlic and cook another 30 seconds. Add the spice paste and cook another minute. Add meat and stir-fry for about 3 minutes more. | 3. Add the coconut milk and water, cover & bring to a boil. Lower heat to a simmer for 60-70 minutes. | 4. ** Optional . Depending on the thickness and amount of sauce you prefer, the liquid can be reduced at this point. (I like to reduce the liquid until it's about 1/2 the amount the original recipe calls for). Uncover the pan, bring the liquid to a boil and simmer until the sauce is 1/2 the amount you started with. (About 10-15 minute). | 5. Remove from heat & serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grainy mustard	1 1/2	1/2		-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
turmeric	3/4	teaspoon	ground	7.02	1.5106	0.2178	0.0731
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
salt	1	teaspoon		-	-	-	-
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		peeled cut	28.0	6.537999999999999	0.77	0.07
garlic clove	6		minced	-	-	-	-
lamb shoulder	2		cut	2395.008	0.0	150.4138	194.5944
coconut milk	2/3	cup	stirred	368.0	8.863999999999999	3.6639999999999997	38.144
water	2/3	cup		0.0	0.0	0.0	0.0
green chili pepper	1			-	-	-	-

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