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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan. | 2. Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute. | 3. Raise the heat to medium and refry the meat with any juices for 3 minutes. | 4. Add the onions and stir fry for 5 minutes. | 5. Add the tomatoes and tomato puree cook for 2 minutes. | 6. Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour. | 7. Stir in the cream and turn off the heat. | 8. In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat. | 9. Garnish with the coriander leaves. | 10. Serve with Cumin rice, a vegetable dish, chutney and pappads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2 1/2		cubed	3027.78	0.0	191.4192	244.8306
ghee	3	tablespoons		-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
ginger	1	inch	grated	-	-	-	-
garlic clove	3		crushed	100.8667	0.0	22.44	0.5667
red onion	1		sliced	60.0	14.01	1.65	0.15
tomato	14	ounces		71.4407	15.4391	3.4927	0.7938
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
water	5	ounces		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
double cream	4	ounces		100.8667	0.0	22.44	0.5667
garam masala	2	teaspoons		100.8667	0.0	22.44	0.5667
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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