Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Ghee | 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
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- 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
- 1/2 teaspoon ginger powder
- 4 tablespoonful oil, ghee or melted butter.
- 1 small onion
- 1/2 teaspoon garlic powder
- 1 heaped teaspoon coconut
- 4 Almonds
- 4 oz natural plain yoghurt
- 3 tablespoon water
- =
Directions
First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yogurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yogurt over it. Leave it for 15 minutes to marinate.
Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.
Serve with Chutney and Salad Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries.