Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste. | 2. In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes. | 3. Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock). | 4. Uncover, stir in remaining coconut cream and lemon juice; season with salt. | 5. Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chili	1 -2		chopped	0.0	0.0	0.0	0.0
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
black mustard seed	1	teaspoon		-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
coconut cream	1 1/4	1/4		990.0	19.95	10.89	104.04
ghee	4	tablespoons		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	3		chopped	-	-	-	-
beef	1		trimmed cut	530.4012	0.0	104.5842	12.1947
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
lemon juice				-	-	-	-
kosher salt				-	-	-	-
pappadams				-	-	-	-

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