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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. lamb (I like shoulder best. Cut into 1 to 1 1/2 inch pieces.)
- 1 tsp. curry powder (or mix powder if you prefer)
- 1 tsp. kosher salt
- cooking liquid
- 1 cup chicken stock (– enough to cover)
- 1 tsp. spice mix (Indian restaurant, – recipe link below)
- 2 tsp. Madras curry powder (– you can get this at your Indian grocer)
- 1 tsp. chili powder (kashmiri)
- 1 tsp. methi (kasoor, – dried fenugreek leaves)
- 1/2 tsp. kosher salt
- 3 Tbsp. vegetable oil
- 1 curry
- 1 cassia bark (2 inch)
- 2 Tbsp. minced shallot (or red onion)
- 1 Tbsp. garlic ginger paste (– recipe link below)
- spice mix (from above)
- 1 cup gravy (Indian hotel curry, – diluted with 1/4 cup of water – recipe link below.)
- lamb (the pre-cooked)
- 3 Tbsp. coconut milk
- 1/3 tsp. tamarind paste (– or tamarind pulp if you make it yourself.)
- 1/2 tsp. pickle (chili, – depending on which pickle you use this can make it quite hot. But the pickle really adds the final bit of wow.)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat12g60% |
| Trans Fat0g |
| Cholesterol65mg22% |
| Sodium1790mg75% |
| Potassium400mg11% |
| Protein20g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C8% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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