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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Before starting, purée the chillies and onion together with a hand blender or food processor. | 2. You can use a touch of water, if necessary. | 3. Heat the oil in a large frying pan. | 4. Throw in the cardamom pods and cloves and leave just until they start to sizzle and pop. | 5. Then add in the puréed chillies and onions along with the ginger, garlic and chilli powder. | 6. Let sauté for a few minutes, then add the yogurt. | 7. Mix until the yogurt is completely combined with the other ingredients, then add the lamb. | 8. Turn the heat down and leave to simmer for 15-20 minutes, stirring from time to time. | 9. When the mixture is fairly dry, stir in the tomato paste and the ground almonds. | 10. Serve over basmati rice. | 11. Samosas or popodums are a nice side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	350		diced	423889.2	0.0	26798.688	34276.284
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
cardamom pod	6			-	-	-	-
clove	2	teaspoons	ground	11.508	2.7523	0.2507	0.546
red chile	1 -2		chopped	-	-	-	-
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
ginger	2	inches	grated	-	-	-	-
garlic	3 -5	cloves	grated	0.0	0.0	0.0	0.0
chili powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
yogurt	3/4	cup		112.0875	8.5628	6.3761	5.9719
salt				-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
almond	1	tablespoon	ground	120.22399999999999	0.0	0.0	13.6

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