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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the meat in a bowl, mix together the soured cream, garam masala and curry powder, mix into the meat and leave to stand for a couple of hours. | 2. Heat the ghee in a pan and fry the almonds till golden remove from the pan, do the same with the apricots and sultanas, remove from the pan. | 3. Fry the onion, ginger and garlic till golden. | 4. Add the meat to the pan with the marinade, cook for 5 minutes Add the apricots and sultanas simmer till meat is tender. Add a little water if the curry dried out while cooking. | 5. Season with saltand lemon juice, garnish with the almonds. | ---------------------------------------------------------------------------

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
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
garam masala	2	teaspoons		100.8667	0.0	22.44	0.5667
curry powder	4	teaspoons	mild	26.0	4.4664	1.1432	1.1208
ghee	4	ounces	clarified	100.8667	0.0	22.44	0.5667
almond	2	tablespoons	blanched	240.44799999999998	0.0	0.0	27.2
sultana	1/2	cup		100.8667	0.0	22.44	0.5667
apricot	1/2	cup		37.2	8.618	1.085	0.3022
garlic clove	4		chopped	100.8667	0.0	22.44	0.5667
ginger	2	inches	grated	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
salt				-	-	-	-
lemon juice				-	-	-	-

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