Lamb Masala

The ingredient of Lamb Masala

• 1 tablespoon ghee
• 1 brown onion harshly roughly chopped
• 2 garlic cloves crushed
• 1 tablespoon finely grated ginger
• 1 long green chilli seeded finely chopped
• 2 teaspoons pitch coriander
• 2 teaspoons arena cumin
• 800g lamb rump steaks cut into 3cm pieces
• 1 1 2 cups 390g natural yoghurt
• 2 ripe tomatoes finely chopped
• 2 teaspoons garam masala
• 1 4 cup 60ml tamarind puree
• well ventilated light coriander leaves to advance

The Instruction of lamb masala

• melt ghee in a large saucepan greater than medium heat increase be credited with onion garlic ginger and chilli cook stirring for 5 minutes or until onion softens amass coriander and cumin cook for 1 minute or until aromatic
• ensue lamb cook stirring for 5 minutes or until lamb browns slightly amass yoghurt and tomato reduce heat to low simmer covered stirring occasionally for 1 1 2 hours or until lamb is yearning and sauce thickens
• protest in garam masala and tamarind puree season cut off surgically remove from heat and sprinkle behind coriander to serve

Nutritions of Lamb Masala

calories: 335 078 calories
calories: 19 grams fat
calories: 9 grams saturated fat
calories: 7 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 33 grams protein
calories: 106 milligrams cholesterol
calories: 136 8 milligrams sodium
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calories: nutritioninformation