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Hot Curry

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Ingredients
  Boneless lamb shoulder/Boned shoulder of mutton 2 Pound
  Ground coriander 1 Teaspoon
  Ground cardamom 1 Teaspoon
  Poppy seeds 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Black pepper To Taste
  Salt 1⁄2 Teaspoon
  Finely chopped onion 1
  Green ginger piece 2 Inch
  Garlic 3 Clove (15 gm)
  Yoghurt 1⁄4 Pint
  Butter 2 Ounce
  Sliced onion 1
  Slivered almonds 2 Tablespoon
Directions

Cut lamb into 1 in. cubes.
Combine all spices, seasonings, finely chopped onion, finely chopped ginger, crushed garlic and yoghurt.
Place meat in this marinade, leave several hours.
Heat butter, fry sliced onion until golden; remove, reserve for garnish.
Fry almonds, remove, reserve for garnish.
Add meat and marinade to pan, stir well.
Cover and simmer 45 minutes or until meat is tender.
Garnish with reserved fried onion rings and almonds.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb

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4.292855
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3196 Calories from Fat 2314

% Daily Value*

Total Fat 259 g398.7%

Saturated Fat 116.5 g582.6%

Trans Fat 0 g

Cholesterol 781.7 mg260.6%

Sodium 1603.4 mg66.8%

Total Carbohydrates 50 g16.7%

Dietary Fiber 17 g67.9%

Sugars 13.6 g

Protein 169 g338.4%

Vitamin A 32% Vitamin C 39.8%

Calcium 66.2% Iron 114%

*Based on a 2000 Calorie diet

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Hot Curry Recipe