1. Remove any visable fat from the lamb and cut into 1" cubes
2. Heat the oil in a large saucepan and fry onion, bay leaves, chilli and garlic for 5 minutes
3. Add the meat and cook for about 6 - 8 minutes until lightly browned
4. Add the ground coriander, ground cumin, ground tumeric, chilli powder and salt and cook for for 3 - 4 minutes, stirring all the time to prevent spices from sticking to the bottom of the saucepan.
5. Add the tomatoes and stock and simmer for 5 minutes until the sauce thickens. Bring to the boil, cover and simmer for 1 hour.
6. Add the potatoes and cook for a further 30 - 40 mins or until the meat is tender.
7. Garnish with chopped fresh coriander and serve with chappatis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 224 | ||
Calories from Fat: 32 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 3mg | 1 % | |
Sodium 161.9mg | 6 % | |
Potassium 1005.4mg | 26 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 36.8g | ||
Protein 7.3g | 10 % | |
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: 224
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