Indian Lamb & Pea dish
Put the onion, garlic, ginger and two of the chillies in a food processor and process until very finely chopped. If you don't have a food processor, finely chope the ingredients or grng them together in a pestle and mortar.
Heat the oil in a karhai or heavy-based frying pan over medium heat, add the onion mixture and bay leaves and fry for 3-4 minutes, or until golden brown. Add the lamb and fry for 15 minutes., stirring occasionally to prevent the meat sticking. Break up any lumps of meat with the back of a fork. During this time, the flavours of the onioon, garlic, ginger and chilli will infuse into the meat. Add the asafoetida and tomato paste, stir and lower the heat to a simmer.
Add the tumeric, chilli powder, coriander and cumin and stir for 1 minute. Ad the yoghurt, salt and pepper and continue frying for 5 minutes. Add 3/4 cup water, a little at a time, stirring after each addition until it is well absorbed. Add the peas and the two remaining whole chillies, stir well, then cover and simmer for 20 minutes, or until the peas are cooked through. If using frozen peas, cook the lamb and chillies for 20 minutes and add the peas 5 minutes before the end of cooking. Addd the garam masala and chopped coriander and stir for 1 minute before serving.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1462 | ||
Calories from Fat: 1302 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.6g | 193 % | |
Saturated Fat 85.7g | 429 % | |
Monounsaturated Fat 41.7g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 392.6mg | 121 % | |
Sodium 182.5mg | 6 % | |
Potassium 816.5mg | 21 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 16.8g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1462
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