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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large bowl, combine the lamb, salt and the lemon juice. Mix well, then leave it to soak for 15 minutes. | 2. Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft. | 3. Add the lamb and the spices to the pan. | 4. Combine the boiling water and bouillon cube then add it to the pan. Add the can of tomatoes and simmer over low heat, stirring occasionally. | 5. Cook the mixture for 20-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	3		cut	66.42	14.3541	3.2472	0.738
lamb	1 1/2		cut lean	1816.668	0.0	114.8515	146.8984
salt	1	pinch		-	-	-	-
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464
butter	4	tablespoons		342.0	15.714	10.686	28.8
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
bouillon cube	1			-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
tomato	14	ounces		66.42	14.3541	3.2472	0.738

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