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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes. | 2. Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes. | 3. Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes. | 4. Add the meat and cook for 5 minutes. | 5. Add the coriander, cumin, salt and stock' cover and simmer till meat is tender. | 6. Serve with pomegranate rice. | 7. Boil the rice, seed a pomegranate and stir the seeds into the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	2	lb	diced lean	1034.208	0.0	203.0314	18.4162
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
onion	1		chopped	60.0	14.01	1.65	0.15
clove	4	cloves		-	-	-	-
green cardamom pod	4			-	-	-	-
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
ginger	1	inch	grated	-	-	-	-
garlic clove	2		crushed	-	-	-	-
red chilies	2		chopped	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
oil				448.51199999999994	0.0	0.1434	50.9338
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
stock	1/4			42.84	4.6683	1.5813	2.0223

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