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6 Serves
94 Mins
Pat the lamb meat dry with paper towels and season generously with salt and pepper.
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IndianVitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
62 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
246 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
485 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat the high heat cooking oil in a large heavy-bottomed pot or pressure cooker over medium-high heat.
Sear the lamb meat in the pot until browned on all sides, then remove and set aside.
Add the onion and garlic to the pot, sautéing until softened and fragrant.
Return the meat to the pot, add the Baharat spice blend, and cover with enough water to partially submerge the meat.
Cover the pot tightly and cook on low heat or use a pressure cooker to tenderize the meat until it is falling off the bone.
27
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g25
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Indian