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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the meat into 1-inch cubes and dry well with paper towels. | 2. Heat the oil in a large frying pan. When hot, add the cloves, red peppers, peppercorns, and whole cardamom pods. Stir for a few seconds until the cardamom pods puff up and darken. | 3. Now brown the meat in the pan, 7 or 8 pieces at a time, turning to color them on all sides. Transfer the meat to a large flameproof casserole with a slotted spoon, leaving the spices in the frying pan. Brown all the meat in this way, then cover the casserole and set aside. | 4. Peel and coarsely chop the garlic and ginger; set aside. Roughly chop the almonds. | 5. Heat a small cast-iron frying pan. Add the cumin, coriander, coconut, and almonds and dry-roast over medium heat, stirring, for about 5 minutes or until the spices turn a coffee color. Transfer the roasted spices and nuts to a blender. Add the chopped garlic and ginger. | 6. With a slotted spoon, lift out the fried spices from the frying pan and add these to the blender too. Add the turmeric, nutmeg, mace, and 8 tablespoons water. Blend to a smooth, thick paste. | 7. Peel and mince or finely chop the onions. Heat the oil remaining in the frying pan (in which the lamb was fried). Add the onions and fry over a high heat, stirring and scraping up the juices, for about 5 minutes or until they are tinged brown. | 8. Lower the heat to medium and add the paste from the blender. Stir and fry for another 5 minutes, gradually adding the yogurt a tablespoon at a time. | 9. Roughly chop the tomatoes and add them to the pan. Cook, stirring, for another 2 to 3 minutes. Stir in 1-1/4 cups water and bring to a boil. Cover, lower the heat, and simmer gently for 15 minutes. | 10. Put the meat into this sauce and season with salt. Bring to a simmer. Cover, lower the heat and simmer gently for 1 hour, stirring occasionally. | 11. Transfer to a warm serving dish, and serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	2	lbs	boneless trimmed used trimmed	2395.008	0.0	150.4138	194.5944
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
clove	10	cloves		-	-	-	-
red chili pepper	1 -2			0.0	0.0	0.0	0.0
black peppercorn	12			-	-	-	-
cardamom pod	6			-	-	-	-
garlic clove	6			-	-	-	-
ginger	1	inch		-	-	-	-
almond	3	tablespoons	blanched	360.67199999999997	0.0	0.0	40.8
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
coconut	1	tablespoon	shredded	17.7	0.7615	0.1665	1.6745
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
mace	1/4	teaspoon	ground	2.0188	0.2146	0.0285	0.1376
onion	2			88.0	20.548000000000002	2.42	0.22
yogurt	3	tablespoons		28.0219	2.1407	1.594	1.493
tomato	3		peeled	84.87	18.819000000000003	4.428	0.738
salt				-	-	-	-

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