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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes. | 2. Masala: | 3. In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside. | 4. In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water. | 5. Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1			1043.28	0.0	81.2398	77.4295
coconut	1			283.2	12.184000000000001	2.6639999999999997	26.791999999999998
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
garlic clove	6		smashed	-	-	-	-
gingerroot	2	tablespoons	chopped	-	-	-	-
hot green chili pepper	5		chopped	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	3		sliced	192.0	44.832	5.28	0.48
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
tamarind paste	1	tablespoon	seedless	-	-	-	-
salt	1 1/4	1/4		-	-	-	-
hot red chili pepper	30			-	-	-	-
green cardamom pod	8			-	-	-	-
clove	8	cloves		-	-	-	-
black cardamom pod	4			-	-	-	-
cinnamon bark	1	piece		-	-	-	-
nutmeg	1/4		grated	2.8875	0.2711	0.0321	0.1997
coriander seed	2	tablespoons		29.8	5.499	1.237	1.777
white poppy seed	1	tablespoon		-	-	-	-
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
black mustard seed	1 1/2	1/2		-	-	-	-
turmeric powder	1 1/2	1/2		-	-	-	-
ajwain	3/4	teaspoon		-	-	-	-
anise seed	3/4	teaspoon		5.3078	0.7878	0.2772	0.2504
black peppercorn	1/2	teaspoon		-	-	-	-
mace	1/2	teaspoon		4.0375	0.4292	0.057	0.2752
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186

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