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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well. | 2. Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper. | 3. Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		diced	1211.112	0.0	76.5677	97.9322
potato	2		peeled cut	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
water	2/3	cup		0.0	0.0	0.0	0.0
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
salt black pepper			ground	-	-	-	-
onion	1		grated	64.0	14.944	1.76	0.16
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cardamom pod	3		crushed	-	-	-	-
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
cinnamon	1	tablespoon	ground	-	-	-	-
lemongrass	2		sliced	-	-	-	-

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