Directions:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 784.58 Kcal (3285 kJ) | ||
| Calories from fat | 264.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.39g | 45% | |
|---|---|---|---|
| Cholesterol | 39.98mg | 13% | |
| Sodium | 3072.98mg | 128% | |
| Potassium | 457.9mg | 10% | |
| Total Carbs | 118.23g | 39% | |
| Sugars | 80.16g | 321% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 43.5mg | 73% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 30.5mg | 170% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 165.57 Kcal (693 kJ) | ||
| Calories from fat | 55.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 45% | |
|---|---|---|---|
| Cholesterol | 8.44mg | 13% | |
| Sodium | 648.48mg | 128% | |
| Potassium | 96.63mg | 10% | |
| Total Carbs | 24.95g | 39% | |
| Sugars | 16.92g | 321% | |
| Dietary Fiber | 1.74g | 33% | |
| Protein | 0.73g | 7% | |
| Vitamin C | 9.2mg | 73% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 6.4mg | 170% | |
| Calcium | 11.8mg | 6% | |
* 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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