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Lamb Mint & Coriander Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)204.9857
Energy (kCal)3472.6531
Carbohydrates (g)222.182
Total fats (g)202.2248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. cube lamb and cut off any fat. | 2. Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat. | 3. Bring to simmer reduce to low heat and cover for 2 hours. | 4. Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor. | 5. Process to fine consistency. | 6. Add to curry 5 mins before serving. | 7. Salt and pepper to taste. | 8. Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shoulder 2 2395.008 0.0 150.4138 194.5944
    onion 4 sliced 256.0 59.776 7.04 0.64
    garlic clove 4 crushed - - - -
    green chili pepper 4 359.8201 85.0975 17.991 1.7991
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    red lentil 1/2 cup 343.68 60.576 22.9536 2.0832
    mint sauce 2 tablespoons - - - -
    mint leaf 1 cup chopped - - - -
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0

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



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