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Lamb Curry - Malaysian Eurasian Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)114.1604
Energy (kCal)2561.8244
Carbohydrates (g)28.6475
Total fats (g)225.2032
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down. | 2. Add the lamb and stir fry till meat is browned. | 3. Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat. | 4. When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it. | 5. Serve with steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 600 g cubed 1602.0 0.0 101.28 129.54
    lime 1 - - - -
    coconut milk 1 1/2 cups 828.0 19.944000000000003 8.244 85.824
    poppy seed 2 1/2 tablespoons 115.5 6.1886 3.9578 9.1432
    fennel 1 teaspoon ground 0.5619 0.1323 0.0225 0.0036
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    cinnamon 1 teaspoon - - - -
    shallot 6 -8 0.0 0.0 0.0 0.0
    garlic clove 3 - - - -
    chili powder 1 -2 tablespoon 0.0 0.0 0.0 0.0
    turmeric 2 inches - - - -
    shallot 3 -5 quartered 0.0 0.0 0.0 0.0
    chili pepper 4 sliced 5.0 1.1825 0.25 0.025
    gingerroot 1 sliced - - - -

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



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