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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a food processor (if you have one), finely chop the onion, apple, celery and garlic. | 2. Melt the butter in a skillet and cook the vegetables until softened but not browned. | 3. Stir in the curry powder and thyme; cook, stirring, for 1 minute. | 4. Stir in the chicken stock and tomatoes; simmer for two minutes. | 5. Season with salt and pepper; add more curry powder if desired. | 6. For a smooth sauce, puree in the food processor and pour back into the skillet. | 7. Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick. | 8. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
lamb	2 -3	cups	cubed cooked	-	-	-	-
onion	1			64.0	14.944	1.76	0.16
apple	1		peeled cored	65.0	17.2625	0.325	0.2125
celery	1	stalk		10.24	1.9008	0.4416	0.1088
garlic	2	cloves		8.94	1.9836	0.3816	0.03
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
tomato	1/2 - 1	cup	chopped canned	0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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