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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb. | 2. Mix well and cover. | 3. Place in the fridge and marinate for at least 3 hours-overnight would be better. | 4. heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft. | 5. Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste. | 6. Season with salt and pepper, stir and bring to the boil. | 7. Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender. | 8. Check and adjust the seasonings if necessary. | 9. Add the spinach and simmer for a further 3 or 4 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
natural yoghurt	1	carton		403.4676	0.0	89.7602	2.2667
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
lamb fillet	1		diced lean	403.4676	0.0	89.7602	2.2667
vegetable oil	40	ml		317.1272	0.0	0.0	36.7897
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
ginger	2 1/2		grated	15.075	3.2229	0.4041	0.1908
potato	1		cut	-	-	-	-
tomato	1	can	peeled crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	40			524.8	121.024	27.648000000000003	3.008
salt pepper				403.4676	0.0	89.7602	2.2667
spinach	1	bunch	trimmed washed	-	-	-	-

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