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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove fat and cut meat into cubes. | 2. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove. | 3. At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1. | 4. Add tomatoes after 5 minutes. | 5. Add the browned meat, add Spices 2 and the spinach. | 6. Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.). | 7. Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.). | 8. Add Spices 3 and fresh coriander and cook for at least another 10 minutes. | 9. Serve with Pullao/Basmati Rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	750			908334.0	0.0	57425.76	73449.18
onion	1		chopped	60.0	14.01	1.65	0.15
ghee				-	-	-	-
ginger	2	inches	chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
tomato	4	can	chopped tinned	248.2759	55.0525	12.9535	2.1589
spinach	500	g	chopped frozen	110.0	19.5	11.0	1.5
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
clove	4	cloves		-	-	-	-
brown cardamom pod	2			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
garam masala	1	teaspoon		-	-	-	-
fenugreek leaf	1	tablespoon	dried	-	-	-	-

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