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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, preheated heavy skillet over medium heat, brown lamb evenly. | 2. Drain of all fat. | 3. In same skillet, saute onion in olive oil until soft. | 4. Using mortar and pestal, grind garlic to a paste with the salt. | 5. Add paste to onions in skillet. | 6. Stir in curry powder and red pepper flakes if used. | 7. Return lamb to skillet and add tomato paste and broth or wine. | 8. Reduce heat and let simmer for 10 to 20 minutes, or until flavors have blended and liquids are thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
red wine	3/4	cup		-	-	-	-
tomato paste	4	teaspoons		18.04	4.1602	0.9504	0.1034
garlic	2	cloves		8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
red pepper flake	1/8 - 1/4	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338

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