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Ingredients
US|METRIC
4 SERVINGS
- 10 cloves
- 10 black peppercorns
- 4 cardamom pods
- 1 cinnamon stick
- 4 red chillies (dried)
- 4 Tbsp. coriander seeds
- 2 Tbsp. cumin seeds
- 1 tsp. fennel seeds
- 1 star anise
- 1 tsp. turmeric powder
- 2 Tbsp. vegetable oil (or ghee)
- 500 grams lamb leg (cut into 5cm/2in cubes)
- 2 onions (peeled, thinly sliced)
- 1 cm root ginger (peeled, grated)
- 1 clove garlic (peeled, crushed)
- 1 1/2 Tbsp. curry powder (Malaysian, see above)
- 1 tsp. chilli powder
- salt
- 1/2 tsp. saffron strands
- 50 mL warm water
- 110 grams cashew nuts (blended to a paste with 2 tbsp water)
- 1 cinnamon stick
- 250 mL yoghurt (plain)
- 2 tomatoes (cut into quarters)
- 2 Tbsp. coriander leaves (chopped fresh)
- 300 grams basmati rice (cooked according to packet instructions, to serve)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol85mg28% |
| Sodium330mg14% |
| Potassium1240mg35% |
| Protein42g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium25% |
| Iron70% |
* 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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