Directions:
- In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.
- Combine lamb cubes with the marinating paste and marinate for at least four hours.
- In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.
- Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.
- The key is to ensure that the curry is cooked tender and completely dry at this stage.
- Reserve in a large plate.
- In a sauté pan, heat the remaining two tablespoons of oil.
- Add dried red chilies and cumin seeds; fry until dark.
- To the oil mixture, add chopped scallions and fry for a minute or so.
- To the oil mixture, add the curried lamb and brown well.
- Serve with rice pilaf or roti (flat bread).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1056 Kcal (4421 kJ) | ||
| Calories from fat | 759.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.37g | 130% | |
|---|---|---|---|
| Cholesterol | 199.58mg | 67% | |
| Sodium | 489.52mg | 20% | |
| Potassium | 1311.12mg | 28% | |
| Total Carbs | 16.34g | 5% | |
| Sugars | 8.44g | 34% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 55.62g | 111% | |
| Vitamin C | 59.7mg | 99% | |
| Iron | 8mg | 44% | |
| Calcium | 126.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 186.47 Kcal (781 kJ) | ||
| Calories from fat | 134.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 130% | |
|---|---|---|---|
| Cholesterol | 35.24mg | 67% | |
| Sodium | 86.44mg | 20% | |
| Potassium | 231.52mg | 28% | |
| Total Carbs | 2.89g | 5% | |
| Sugars | 1.49g | 34% | |
| Dietary Fiber | 0.59g | 13% | |
| Protein | 9.82g | 111% | |
| Vitamin C | 10.5mg | 99% | |
| Iron | 1.4mg | 44% | |
| Calcium | 22.3mg | 13% | |
* 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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