| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Indian | 4 | Servings | |
INGREDIENTS
| 1 | T | Peanut oil |
| 1/2 | Brown onion, diced | |
| 2 | Cloves garlic, grated | |
| 1/2 | T | Grated ginger |
| 1/2 | t | Fennel seeds |
| 2 | T | Curry powder |
| 500 | g | Cubed lamb from the leg |
| about lb | ||
| 1/2 | c | Plain yoghurt |
| 1 | T | Sultanas |
| A 2 cm, 3/4 in stick of | ||
| cinnamon | ||
| 1 | c | Peas |
| 2 | Tomatoes, diced | |
| 1/2 | c | Hot water |
| A little salt | ||
| 1 | T | Desiccated coconut |
| 1 | Banana sliced |
INSTRUCTIONS
Heat oil in a wide non-stick pan and fry onion, garlic and ginger for about 4 mins. Add fennel seeds and curry powder and stir well. Add lamb and stir for a few minutes to cook meat. Add yoghurt, sultanas, cinnamon, peas, tomato, and hot water. Season with salt and bring to a simmer. Cover and cook for about 2 hours or until tender, stirring occasionally during the cooking. Add banana, stir, and cook 5 mins more. Just before serving, remove cinnamon stick and stir in coconut. Serving Suggestion: Serve with flat Indian bread. Converted by MC_Buster. Per serving: 85 Calories (kcal); 4g Total Fat; (41% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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