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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the saffron strands in 1/4 cup of water. | 2. Soak the lamb in lukewarm water for 30 minutes, until lightened in color. | 3. Peel the shallots and puree in a food processor, or grate them. | 4. Fry shallots in 2 tablespoons of the oil in a skillet until golden. | 5. Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender. | 6. Lift out the meat and set aside. | 7. Strain the stock and discard the bones. | 8. While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick. | 9. Put a wooden spoon into the pot to prevent the milk from boiling over. | 10. Stir from time to time and keep cooking until the milk reduces and thickens. | 11. When it is reduced by a third, remove from the heat and leave to cool; strain. | 12. Add the cream and stir well. | 13. Now add the meat and 3 cups of the stock to the milk. | 14. Heat the remaining oil in a ladle held over medium heat. | 15. Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper. | 16. Cook for just 10 seconds; pour the oil mixture into the meat. | 17. Add the sugar; season with salt to taste. | 18. Cook for a few minutes with the lid on to prevent the meat from darkening. | 19. To serve, reheat uncovered and simmer for about 2 minutes. | 20. Add the saffron just before removing from the heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb chop	1 1/2		cubed	-	-	-	-
shallot	4	ounces	peeled	81.6465	19.0509	2.8349	0.1134
oil	4	tablespoons	divided	448.51199999999994	0.0	0.1434	50.9338
lamb	9	ounces	bone	681.2505	0.0	43.0693	55.0869
water	6	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
clove	2		divided	11.508	2.7523	0.2507	0.546
green cardamom	6		divided	-	-	-	-
cinnamon	2		divided	-	-	-	-
milk	4 1/2	cups		669.78	52.4844	34.586999999999996	35.9046
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
fennel powder	1 1/4	1/4		-	-	-	-
cumin powder	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
saffron strand	8			-	-	-	-

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