Photo: Emiliano Vittoriosi
Cardamom lamb hotpot
20 ingredients
45 min
Serves 8
openrecipes
Indian spices merge with a traditional potato-topped lamb casserole to create this batch-friendly bake
Estimated Nutrition (whole recipe, rough)
840
Calories
36g
Protein
49g
Fat
68g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Tamarind | 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
- 2 large onions , roughly chopped
- 6 garlic cloves
- 50g root ginger , roughly chopped
- 3 tbsp sunflower oil
- 30 cardamom pods , seeds removed and ground
- 2 tsp ground coriander
- 1kg lean diced lamb
- 700ml lamb stock
- 2 fresh red chillies , deseeded and chopped
- 3 tbsp tomato purée
- 100g creamed coconut (from a block), chopped
- 20 fresh curry leaves
- 2 aubergines , cubed
- 400g bag spinach
- 1½kg large new potatoes
- 2 tbsp sunflower oil
- 3 tbsp tamarind paste
- ½ tsp turmeric
- 1 tsp cumin seeds
- 10 fresh curry leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes