* ACTIVE: 35 MIN
* TOTAL TIME: 1 HR 45 MIN
* SERVINGS: 4 to 6
* MAKE-AHEAD
* STAFF-FAVORITE
1. In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
2. Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
3. Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 361 | ||
Calories from Fat: 164 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 15.9mg | 5 % | |
Sodium 33446.9mg | 1153 % | |
Potassium 1473.6mg | 39 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 23.4g | ||
Protein 26.5g | 38 % | |
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: 361
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