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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool. | 2. Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. . | 3. Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat. | 4. Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water. | 5. Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk. | 6. Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
cardamom seed	10			-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
turmeric powder	1	teaspoon		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
ginger	1	tablespoon	chopped peeled	4.8	1.0662	0.1092	0.045
leg lamb	2		cut	2086.56	0.0	162.4795	154.859
salt black pepper			ground	-	-	-	-
tomato	2		diced cut	124.1379	27.5262	6.4768	1.0795
water	4	cups		0.0	0.0	0.0	0.0
russet potato	1		peeled cut	-	-	-	-
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
celery	1		cut	16.16	2.9997	0.6969	0.1717
pea	2/3	cup		27.44	4.9327	1.8293	0.1307
coconut milk	1/2	cup	unsweetened	276.0	6.648	2.748	28.608
spinach leaf	2	cups		90.48	13.1352	11.3256	1.7784
basmati rice			steamed	-	-	-	-

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