| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
Gabriel’s, Gate |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 1/2 |
|
Brown onion; diced |
| 2 |
|
Cloves garlic; grated |
| 1/2 |
tb |
Grated ginger |
| 1/2 |
ts |
Fennel seeds |
| 2 |
tb |
Curry powder |
| 500 |
g |
Cubed lamb from the leg; (about lb) |
| 1/2 |
c |
Plain yoghurt |
| 1 |
tb |
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 |
tb |
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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