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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the cardamom seeds and peppercorns finely. | 2. In a blender or food processor, puree the tomatoes and ginger. | 3. Heat the oil in a saucepan and fry the onions until golden. | 4. Add the lamb and the ground spices. | 5. Cook, stirring constantly, for 5 minutes. | 6. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes. | 7. Add the water, bring to a boil, then cover and reduce the heat to very low. | 8. Garnish with the chopped cilantro and serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black peppercorn	30			-	-	-	-
cardamom pod	25		skinned	-	-	-	-
tomato	5			110.7	23.9235	5.412000000000001	1.23
ginger	1		cut	1.6	0.3554	0.0364	0.015
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
onion	2		chopped	120.0	28.02	3.3	0.3
lamb	2		cut	2422.224	0.0	153.1354	195.8645
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
salt	1 1/2	1/2		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
cilantro leaf	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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