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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat 1⁄4 cup oil in a 5-qt. skillet over high heat. Add onions; cook, stirring occasionally, until dark brown, 20–25 minutes. Transfer to a bowl; set aside. | 2. 2. Heat remaining oil in a 5-qt. pot over high heat. Add garam masala, chile flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods, and 1 cinnamon stick; cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chiles, and ginger; cook, stirring, 2–3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until lamb is tender, about 1 hour. Add fried onions, yogurt, 1⁄2 cup mint, and 2 tablespoons cilantro; cook, uncovered, for 15 minutes more. Set aside. | 3. 3. Put saffron into a bowl and cover with 1⁄2 cup hot water; set aside. Bring 4 cups of water to a boil in a 5-qt. saucepan. Add remaining peppercorns, green and black cardamom, and cinnamon, along with the rice, cumin, cloves, and bay leaves, and season with salt. Cook rice until al dente, 5–10 minutes; drain rice and set aside. | 4. 4. Transfer half the lamb curry to a 5-qt. pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water and food coloring (if using); mix into rice with your fingers. Top with remaining lamb curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	cup		1927.12	0.0	0.0	218.0
yellow onion	3		sliced	-	-	-	-
garam masala	2	tablespoons		-	-	-	-
red chili pepper flake	1	teaspoon	crushed	-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
black peppercorn	18			-	-	-	-
green cardamom pod	9			-	-	-	-
black cardamom pod	3	pods		-	-	-	-
cinnamon	4	inches		-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
tomato	6		cored minced	372.4138	82.5787	19.4303	3.2384
serrano chilies	5		stemmed minced	-	-	-	-
ginger	1 1/2	1/2	peeled minced	2.4	0.5331	0.0546	0.0225
lamb shoulder	2	lbs	trimmed cut	2395.008	0.0	150.4138	194.5944
kosher salt				-	-	-	-
plain yogurt	1/2	cup		-	-	-	-
mint leaf	3/4	cup	chopped	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
saffron strand	40	tsp	crushed	-	-	-	-
basmati rice	2 1/2	cups		-	-	-	-
water			drained	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
clove	4			23.016	5.5045	0.5015	1.092
bay leaf	2			-	-	-	-
rose water				-	-	-	-
red food coloring				-	-	-	-

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