4 Serves
99 Mins
40 g
14 g
64 g
Prepare the lamb by cutting it into bite-sized pieces and finely chop the onion and garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
South AfricanVitamin E
3 mg / 15 mgVitamin K
8 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
4 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
142 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
437 mg / 1,250 mgPotassium
862 mg / 4,700 mgSodium
181 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
24 g / 20 gCholesterol
144 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the cooking oil in a heavy-bottomed pot over medium heat and sauté the onions and garlic until golden brown.
Add the lamb pieces to the pot and sear until browned on all sides, then stir in the spices and salt and pepper.
Lower the heat, stir in the yogurt, and cover the pot to simmer the curry until the lamb is tender and the sauce has thickened.
Lamb Shoulder
Garam Masala
Ginger
Kashmiri chili powder
Cooking Oil
Salt And Pepper
Yogurt
Vitamin A
49 µg / 900 µgVitamin C
9 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
8 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
4 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
142 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
437 mg / 1,250 mgPotassium
862 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
24 g / 20 gCholesterol
144 mg / 300 mgCaffeine
0 mgNet Carbs
3
g57
g0
g
FrenchZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g