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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the fat and sear the lamb in a pan. Transfer to the slow cooker. Add olive oil to the already hot pan and add the spices and onion and fry all the chopped vegetables on high heat for a minute. Turn off the heat. Add hot water and mix everything in the pan and pour in in the slow cooker. Put the potatoes and corn on top, and close the lid. Cook on high for 3 hours or low for 6 hours. | 2. After the given time, remove the lid carefully, lift the slow cooker pot and place it in the oven for about 10 mins at 450 degree F, stirring every few minutes to allow the soup to thicken. I usually turn on the broil for couple mins to allow the corn to broil as well. | 3. Take out the corn on the cob and the potatoes in a separate plate and dish out the lamb stew and garnish with freshly chopped cilantro. At my home, we have some scliced onions and lemon or lime on the side. | 4. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	2			806.9352	0.0	179.5204	4.5333
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
red potato	2			-	-	-	-
corn cob	2			806.9352	0.0	179.5204	4.5333
garlic clove	4			806.9352	0.0	179.5204	4.5333
cayenne pepper				-	-	-	-
ginger	1	tablespoon	crushed	4.8	1.0662	0.1092	0.045
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
salt				-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
cilantro				-	-	-	-
hot water	3 -4	cups		0.0	0.0	0.0	0.0

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