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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat. | 2. Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides. | 3. With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary. | 4. Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat. | 5. Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin). | 6. Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened. | 7. Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown. | 8. Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon. | 9. Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture. | 10. If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly. | 11. Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again. | 12. Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup). | 13. Return lamb to the saucepan, then bring curry to a boil over medium heat. | 14. Reduce heat to low, then simmer, covered, for about 1 hour. | 15. Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender. | 16. Just before serving, adjust seasoning to taste and stir in fresh coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/4	cup		481.78	0.0	0.0	54.5
lamb shoulder	2	lbs	boneless trimmed cut	2395.008	0.0	150.4138	194.5944
butter	1/4	cup		342.0	15.714	10.686	28.8
cumin seed	2	tablespoons		45.0	5.3088	2.1372	2.6724
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	2	inches	minced	-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cayenne	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
clove	10			57.54	13.7613	1.2537	2.73
cinnamon	3	inches		-	-	-	-
plain yogurt	1	cup		-	-	-	-
tomato	6	cups	peeled cut canned	248.4	55.08	12.96	2.16
water	1	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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