Directions:
- Grind the cardamom seeds and peppercorns finely.
- In a blender or food processor, puree the tomatoes and ginger.
- Heat the oil in a saucepan and fry the onions until golden.
- Add the lamb and the ground spices.
- Cook, stirring constantly, for 5 minutes.
- Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
- Add the water, bring to a boil, then cover and reduce the heat to very low.
- Garnish with the chopped cilantro and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.1 Kcal (1269 kJ) | ||
| Calories from fat | 174.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.37g | 30% | |
|---|---|---|---|
| Cholesterol | 73.71mg | 25% | |
| Sodium | 516.14mg | 22% | |
| Potassium | 573.83mg | 12% | |
| Total Carbs | 6.81g | 2% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 23.91g | 48% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 2.4mg | 13% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.99 Kcal (465 kJ) | ||
| Calories from fat | 63.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 30% | |
|---|---|---|---|
| Cholesterol | 26.99mg | 25% | |
| Sodium | 189mg | 22% | |
| Potassium | 210.12mg | 12% | |
| Total Carbs | 2.5g | 2% | |
| Sugars | 1.42g | 15% | |
| Dietary Fiber | 0.63g | 7% | |
| Protein | 8.76g | 48% | |
| Vitamin C | 4.9mg | 22% | |
| Iron | 0.9mg | 13% | |
| Calcium | 11.4mg | 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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