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Suggest a better description1. Remove fat from lamb, cut lamb into 2.5 cm cubes. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove. 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking
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Serving Size: 1 Serving (422g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 702 | ||
Calories from Fat: 488 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.2g | 72 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 155.7mg | 5 % | |
Potassium 897.7mg | 24 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 5.2g | ||
Protein 46.6g | 67 % | |
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: 702
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