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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pot over medium heat. Add the lamb and cook until well browned. Remove meat and set aside. | 2. Add cumin, ground coriander, garlic, ginger, and onion to the pot. Cook while stirring until onions are wilted, about 5 minutes. | 3. Return the meat and any juices to the pan, then add 1/3 of the recipe of the “Base Sauce” (from Recipe #398322) and beef stock concentrate and stir to mix. Add chilli powder to get the spice level you want. Simmer covered for about 15 minutes. If it seems soupy, crack the lid to condense the sauce. | 4. Add a large handful of the coriander and mix it inches If you use the green chillies, add them now. Simmer for another 30 minutes or until lamb is tender. | 5. Add another small handful of coriander and the tomato wedges a few minutes before serving. Taste for seasoning and adjust if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
salt				-	-	-	-
chili powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
green chilies	3 -6		sliced seeded	0.0	0.0	0.0	0.0
coriander	1		chopped	-	-	-	-
lamb	1 1/2		trimmed cut	1816.668	0.0	114.8515	146.8984
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
tomato	3		sliced	120.6297	26.0694	5.8975	1.3403

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