4-6 hours for marinade and about 1.5 hours to cook
Combine spices with vinegars and marinate lamb overnight
Sear lamb in hot pan with ghee, set aside
Saute onions, garlic and ginger until onion is translucent.
Add tomatoes, water and lamb back to pot.
Cook until lamb is tender.
Note: You can add vegetables and greens to this for a more complete dish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (18064g) | ||
Recipe Makes: 0 | ||
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Calories: 1783 | ||
Calories from Fat: 118 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 299mg | 10 % | |
Potassium 3716.2mg | 98 % | |
Total Carbohydrate 375.2g | 110 % | |
Dietary Fiber 62.3g | 249 % | |
Sugars, other 312.9g | ||
Protein 24.1g | 34 % | |
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: 1783
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