Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9457 - JULIE SAHNI
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1121g)|
|Recipe Makes: 1|
|Calories from Fat: 1718 (71%)|
|Amt Per Serving||% DV|
|Total Fat 190.9g||254 %|
|Saturated Fat 55.2g||276 %|
|Monounsaturated Fat 99.7g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 463.7mg||143 %|
|Sodium 639.2mg||22 %|
|Potassium 3647.2mg||96 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 33g|
|Protein 131g||187 %|
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: 2408
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!