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Mutton Dry Curry

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Submitted by Katieannasara

YIELD

4 servings

PREP

15 min

COOK

90 min

READY

1 hrs

Ingredients

5 5
SMALL SMALL ONIONS
2 2
EACH EACH GARLIC CLOVES
1 1
EACH EACH GINGER ROOT
(1/2 inch) *
2 2
EACH EACH CLOVES *
½ 0.5
CINNAMON CINNAMON CINNAMON STICKS *
3 3
EACH EACH CARDAMOM PODS *
1 1
X X SALT *
1 1
X X WATER *
5 75
TABLESPOONS ML CURRY POWDER
2 1E+1
TEASPOONS ML CHILI POWDER
1 453.6
POUND G LAMB
cut in bite size chunks
2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
clarified butter, oil
2 2
SPRIGS SPRIGS CURRY LEAVES *
1 1
X X LIME JUICE *

Directions

Grind onions, garlic, ginger root, cloves, cinnamon and whole cardamom pods together in food processor.

Add salt to taste and ¼ cup water, then add curry powder and chili powder.

Process again. Rub paste into lamb chunks.

Heat ghee in skillet.

Add lamb and fry until oil rises to surface.

Add curry leaves.

Simmer 1½ hours, adding a little more water if curry becomes too dry.

Mixture should not be soupy.

At serving time, squeeze lime juice over curry.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 378 63% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 143mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 45g
Vitamin A 11% Vitamin C 16%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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