Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the lamb in the oil. | 2. Add the onion, carrots, crushed tomatoes and eggplant. | 3. Stir-fry until the eggplant is tender and the onion is golden. | 4. Add the cayenne pepper, curry powder, brown sugar and salt and pepper. | 5. Mix well to combine. | 6. If necessary, add a little water to get it to the consistency that you like. | 7. Just before serving, toss in the roasted peanuts and mix. | 8. Serve over basmati rice. | 9. If making this ahead, don't add the peanuts, and toss them in just before reheatings. | 10. There's nothing as unappetizing and un-Gurulike as soggy peanuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1		peeled chopped	60.0	14.01	1.65	0.15
carrot	3		peeled julienned	88.56	20.6928	2.0088	0.5184
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
eggplant	1		peeled cubed	-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
salt pepper				-	-	-	-
peanut	1/2	cup	roasted	413.91	11.7749	18.834	35.9452

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