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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large sauce pan. | 2. Saute onion, curry and tomato paste together. | 3. Once onion has softened add in cubed meat and cook 2 minutes. | 4. (at this point in my multi cooker I put it on high pressure for 20-25 mins). | 5. Add remaining vegetables, hot water (if you want tender meat make sure it's hot), and a tablespoon of the chopped coriander or parsley, simmer for 20-30 minutes. (Veggies tender and potato well cooked). (in my multi cooker I set it too cook high pressure for 10-15mins). | 6. Stir in coconut milk. Do not put all in at once. You may not want it all. Just depends on how much paste you used and how much liquid is still left. Bring back to a simmer for just a minute. | 7. Serve over basmati rice and garnish with coriander/parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	500			605556.0	0.0	38283.84	48966.12
oil				-	-	-	-
red curry paste	2	tablespoons		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
green bean	100		cut	3100.0	697.0	183.0	22.0
potato	1		cubed	-	-	-	-
hot water	1/2	cup		0.0	0.0	0.0	0.0
coconut milk	400			220800.0	5318.4	2198.4	22886.4
italian parsley	1/2	bunch	chopped	-	-	-	-

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