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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 pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. | 2. Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over. | 3. Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently. | 4. Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out. | 5. Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. | 6. Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through. | 7. Stir in the chopped fresh coriander just before serving. | 8. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. | 9. Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over. | 10. Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently. | 11. Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out. | 12. Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. | 13. Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through. | 14. Stir in the chopped fresh coriander just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
black peppercorn	7			-	-	-	-
black cardamom pod	3			-	-	-	-
green cardamom pod	5			-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
cinnamon	1			-	-	-	-
mace	1	piece		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
leg lamb	1		cut	1043.28	0.0	81.2398	77.4295
garlic clove	6		peeled	-	-	-	-
ginger	1	piece	peeled cut	-	-	-	-
water				-	-	-	-
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
red chili powder	1/2	teaspoon		-	-	-	-
fennel	2	teaspoons	ground	1.1238	0.2646	0.045	0.0073
garam masala	1 1/2	1/2		-	-	-	-
tomato	2		blended	124.1379	27.5262	6.4768	1.0795
plain yogurt	3	tablespoons		-	-	-	-
water			boiling	-	-	-	-
coriander			chopped	-	-	-	-

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