Put the lamb in a shallow dish
Mix the yoghurt, salt and turmeric together and coat the lamb with the mixture. Leave for at least 45 minutes.
Fry the onions in the oil until softened, add the lamb and marinade and sauté until browned.
Add the ginger garlic paste and cook for a few minutes to remove the raw taste add the powdered spices and sauté for a few mins more
Add the tomato purée and 300 mls water. Bring to a simmer and cook on a low heat for approx 45 mins or until tender and sauce thickened.
Serve with fresh coriander sprinkled over
Serve with chapatties
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 277 (52%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 184mg||57 %|
|Sodium 143mg||5 %|
|Potassium 635.9mg||17 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.7g|
|Protein 54.3g||78 %|
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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: 529
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