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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the meat and squeeze out all the water. Add the yogurt, salt, ground onions, ground garlic and mix thoroughly. | 2. Heat oil in a heavy bottomed pot. When oil is smoking slightly and the bay leaf, cloves, peppercorns and cardamoms. Add the chopped onions and fry until golden brown, add the meat/yogurt mixture and keep stirring. Bring the heat to medium, cover the pot with a lid and let it simmer for 20-25 minutes. | 3. Cook until the lamb is almost tender. Add the coconut, poppy seeds and milk and bring to a boil. Cook until the gravy thickens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		cut	1211.112	0.0	76.5677	97.9322
plain yogurt	1/2			-	-	-	-
salt	2	teaspoons		-	-	-	-
onion	2		ground	88.0	20.548000000000002	2.42	0.22
garlic	2		peeled ground	8.94	1.9836	0.3816	0.03
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
bay leaf	1			-	-	-	-
clove	6	cloves		-	-	-	-
peppercorn	8			201.53599999999997	1.2507	0.4288	21.9403
black cardamom pod	2			-	-	-	-
onion	4		chopped	88.0	20.548000000000002	2.42	0.22
coconut	1	tablespoon	grated soaked ground	17.7	0.7615	0.1665	1.6745
poppy seed	1	tablespoon	soaked ground	46.2	2.4754	1.5831	3.6573
milk	6	tablespoons		54.9	4.302	2.835	2.943

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