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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 medium pot and add the ginger, garlic, turmeric, chilli, cumin and garam masala and cook over a moderate heat until they are aromatic. | 2. Then turn the heat to high and add the meat cubes, DO NOT move them or the temperature of your pot will drop too much, after a few minutes start to toss them around until they nhave a little colour and then add the salt, spinach and tomato. | 3. When the tomato has softened add the water, lower the heat to very low, cover and simmer for about an hour or until the meat is meltingly tender. | 4. If you need more water, add a little, we want a fairly dry curry with a coating sauce. | 5. Serve with a scatter of coriander leaves and steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
ginger	1/2	cup	chopped	38.4	8.5296	0.8736	0.36
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
chili	2		chopped	2.5	0.5913	0.125	0.0125
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
garam masala	1	teaspoon		-	-	-	-
lamb shoulder	1		boned cut	1197.504	0.0	75.2069	97.2972
salt	1	teaspoon		-	-	-	-
spinach	450		chopped	3105.0	490.05	386.1	52.65
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
water	1	cup		0.0	0.0	0.0	0.0
coriander leaf				-	-	-	-
rice			steamed	-	-	-	-

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