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CATEGORY CUISINE TAG YIELD
Meats Indian Indian, Meats 4 Servings

INGREDIENTS

30 Black peppercorns
25 Cardamom pods, skinned
5 Tomatoes
2 1/2 Cm ginger, cut into small
Pieces
120 Oil
2 Onions, finely chopped
1 kg Lamb, cut into 2.5cm cubes
2 t Paprika
1 1/2 t Salt
250 Water
3 T Coriander leaves, chopped

INSTRUCTIONS

Grind the peppercorns and cardamom seeds finely. In a blender, blend
the tomatoes and ginger. Heat the oil in a saucepan and fry the  onions
until golden. Add the meat and the ground spices. Stir  constantly and
fry for 5 minutes. Add the blended mixture, paprika  and salt, mix with
the meat and fry for a further 2-3 minutes. Add  the water, bring to a
boil, cover, lower the heat to very low and  cook for about 1 hour
until tender. Garnish with coriander leaves and  serve with rice.
Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96  From:    "Imran
C." <imranc@ONTHENET.COM.AU>  Date:    Tue, 17 Dec 1996 16:36:47 +1000

A Message from our Provider:

“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 571
Calories From Fat: 313
Total Fat: 34.8g
Cholesterol: 167.5mg
Sodium: 1218.1mg
Potassium: 1099.4mg
Carbohydrates: 15.4g
Fiber: 4.7g
Sugar: 6.6g
Protein: 49g


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