Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 - 1 1/2kg mutton or lamb with bones and fats
- 300g carrots, cubed
- 300g onions, quartered
- Coriander for garnish, choppped
- some curry leaves
- 2 - 3 tablespoonful curry powder
- 1 - 2 tablespoonful coriander powder, fry to release fragrance
- 200ml coconut milk
- 400ml hot water
- chili powder(to taste)
- oil
- salt
- =
Directions
Fry onions in oil till fragrant, add mutton and fry for several minutes.
Add curry powder, coriander powder and chili powder, add more oil if necessary. Fry for several minutes till fragrant.
Add carrots, hot water and coconut milk. Cover and simmer till meat is tender and the sauce thick. Stir now and then to prevent sticking. Add hot water or extra coconut milk if necessary. Carrot maybe added later if you prefer it crunchier.
Throw in curry leaves, season with salt, remove excess oil and garnish with coriander. Served with white rice.