| 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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