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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the lentils in cold water for 2 hours. | 2. Heat oil and brown the meat from all sides in moderate heat. | 3. Remove from pan. | 4. Saute the carrots and onions until softened and then put the meat to the pan. | 5. Add garlic, bay leaves, nutmeg, garam masala and green chillies. | 6. Saute for a minute and add water or stock and bring to a boil. | 7. Cover and cook till the meat is 3/4th cooked. | 8. Drain the lentils and add to the meat. | 9. Cook till meat is tender and lentil is cooked. | 10. Remove the bay leaves. | 11. Serv garnished with chopped corriander leaves. | 12. Goes well with rotis and white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow lentil	3/4	cup		-	-	-	-
lamb shoulder	2		boned	2395.008	0.0	150.4138	194.5944
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	1 -2		crushed	0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
garam masala powder	1	teaspoon		-	-	-	-
green chilies	5 -6			0.0	0.0	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
coriander leaf			chopped	-	-	-	-

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