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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured. | 2. Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew). | 3. Add the tomato sugo (or chopped tomatoes) and stock and season well. | 4. Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer. | 5. Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
chilies	2	chilies	sliced	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beef	750		ground ground lean	397800.9022	0.0	78438.1779	9146.0207
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
curry paste	2	tablespoons		-	-	-	-
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
stock	1	cup		171.36	18.6732	6.3252	8.0892
salt			ground	-	-	-	-
pepper			ground	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
rice			steamed	-	-	-	-
coriander sprig				-	-	-	-

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