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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, heavy kettle (pot) and add the onion. | 2. Cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves. | 3. Cook stirring frequently, about 10 minutes longer. | 4. When onion starts to brown, add the garlic and 2/3 cup of water. | 5. Simmer briefly and add the yogurt and lamb, stirring to coat the pieces. | 6. Sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover. | 7. Cook about 30 minutes until the sauce is quite dry. Stir often as the stew cooks. | 8. Add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking. | 9. Add the heavy cream and cook uncovered for about 15 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil corn	1/2	cup		-	-	-	-
onion	1	cups	grated	64.0	14.944	1.76	0.16
cardamom seed	2		unhusked ground	-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
cinnamon	1			-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
water	2 2/3	cups		0.0	0.0	0.0	0.0
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
lamb	2		cut	2422.224	0.0	153.1354	195.8645
salt				-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

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