Directions:
- Start heating vegetable oil in a heavy Dutch oven over medium heat.
- Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
- Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
- Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
- Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.36 Kcal (1048 kJ) | ||
| Calories from fat | 117.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 20% | |
|---|---|---|---|
| Cholesterol | 75.04mg | 25% | |
| Sodium | 88.11mg | 4% | |
| Potassium | 614.47mg | 13% | |
| Total Carbs | 7.72g | 3% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 24.5g | 49% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 3.5mg | 19% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.5 Kcal (391 kJ) | ||
| Calories from fat | 43.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 20% | |
|---|---|---|---|
| Cholesterol | 28.02mg | 25% | |
| Sodium | 32.9mg | 4% | |
| Potassium | 229.48mg | 13% | |
| Total Carbs | 2.88g | 3% | |
| Sugars | 1.07g | 11% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 9.15g | 49% | |
| Vitamin C | 4.6mg | 20% | |
| Iron | 1.3mg | 19% | |
| Calcium | 24.2mg | 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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