Directions:
- Heat the oil and fry the onion until soft.
- Stir in the garlic, ginger, cumin, coriander, cardamom and garam masala.
- Add the meat and fry until browned.
- Stir in the tomato purée, salt, water and cornflour and curd. Bring to the boil, cover and simmer for about 45 minutes or until the lamb is tender.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.33 Kcal (855 kJ) | ||
| Calories from fat | 82.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 73.13mg | 24% | |
| Sodium | 370.13mg | 15% | |
| Potassium | 388.02mg | 8% | |
| Total Carbs | 5.19g | 2% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 23g | 46% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.03 Kcal (389 kJ) | ||
| Calories from fat | 37.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 14% | |
|---|---|---|---|
| Cholesterol | 33.29mg | 24% | |
| Sodium | 168.51mg | 15% | |
| Potassium | 176.65mg | 8% | |
| Total Carbs | 2.36g | 2% | |
| Sugars | 0.57g | 5% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 10.47g | 46% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 1.2mg | 15% | |
| Calcium | 12.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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