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Add a photoServings: 6
Ingredients
- 1 tsp whole fennel seeds
- 3 1/4 c. plain lowfat yoghurt
- 6 tsp vegetable oil
- 1 x 3/4" stick of cinnamon
- 1/2 tsp whole cloves
- 2 1/2 tsp salt
- 1 pch asafetida
- 3 lb cubed lamb
- 4 tsp paprika
- 1/2 tsp cayenne pepper
- 1 1/2 tsp dry ginger
- 3 2/3 c. water or possibly beef broth
- 1/4 tsp garam masala
Directions
- Grind the fennel seeds till find. Put the lowfat yoghurt in a bowl and beat it with a fork till smooth and creamy. Heat the oil in a large pot over a high flame. When warm, put in the cinnamon and cloves.
- A second later, put in the grnd asafetida. A second after which, put in all the meat and the salt.
- Stir the meat an cook, still on a high flame for about 5 min. Now put in the paprika and cayenne and give the meat a good stir. Slowly add in the lowfat yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add in all the lowfat yoghurt this way. Keep cooking on high heat till all liquid has boiled away and the meat pcs have browned slightly. Add in the fennel and ginger. Give the meat some more good stirs. Now put in the water or possibly broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 min.
- Cover completely and cook on low heat for another 45 min or possibly till meat is tinder. Stir a few times as the meat cooks, making sure which there is always some liquid in the pot.
- Remove the lid and add in the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 6 servings | |
| Calories 546 | |
| Calories from Fat 370 | 68% |
| Total Fat 41.28g | 52% |
| Saturated Fat 17.08g | 68% |
| Trans Fat 0.12g | |
| Cholesterol 138mg | 46% |
| Sodium 1139mg | 47% |
| Potassium 665mg | 19% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.36g | 4% |
| Protein 35.14g | 56% |
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