4 Serves
85 Mins
Prepare the ginger-garlic paste by blending fresh ginger and garlic cloves with a small amount of water in a blender until smooth.
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New ZealandVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
98 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
894 mg / 4,700 mgSodium
737 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
26 g / 20 gCholesterol
160 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a large wok or heavy-bottomed saucepan, combine the lamb chops, grated fresh tomatoes, chopped onions, cayenne pepper, yogurt, salt, and the prepared ginger-garlic paste.
Stir the mixture well, bring to a boil, then reduce the heat to low, cover, and simmer for 50 minutes until the lamb chops are nearly cooked through.
Stir in the cumin seeds and continue to simmer for an additional 10 to 15 minutes until the meat is tender and the sauce has thickened.
Finish the dish by stirring in the garam masala and fresh lemon juice, then garnish with fresh cilantro before serving.
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Libyan