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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 420.1
  • Total Fat: 19.2 g
  • Cholesterol: 134.0 mg
  • Sodium: 2,109.3 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 41.1 g

View full nutritional breakdown of Sunnys (legendary) Chicken curry...with lamb calories by ingredient
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Sunnys (legendary) Chicken curry...with lamb

Submitted by: SCAREWALDORF

Introduction

Taken from Gizzi's Kitchen Magic, by Gizzi Erskine. I went to get the ingredients for this, and for some unknown reason picked up lamb instead of chicken. Taken from Gizzi's Kitchen Magic, by Gizzi Erskine. I went to get the ingredients for this, and for some unknown reason picked up lamb instead of chicken.
Number of Servings: 4

Ingredients

    2 tbsp of ghee-or regular butter
    3 large onions
    1 tsp sea salt
    1 tbsp cumin seeds
    6 garlic cloves
    3cm piece of fresh root ginger, grated.
    1-2 green chillis, depending on how hot you like it
    1 tbsp tumeric
    1 tbsp garam masala
    1 tbsp ground corriander
    1 tsp chilli powder
    1 tsp Madras curry powder
    200g canned tomatoes
    700g lamb cubed
    500ml lamb stock

Tips

You can add a bunch of corriander at the end of cooking (not included in the original calorie count.)


Directions

-Heat the ghee/butter in a LARGE DEEP pan.

-Add onions and saute for about 5 minutes until slightly golden and then add the salt and cumin seeds and toast for another 2 minutes.

-Add the garlic, ginger and chillies and cook for another 3 minutes until everything is golden.

-Turn up the heat and add enough boiling water to cover the onions. Let them simmer slowly, stirring occasionally until the water has almost reduced. Keep adding water for 10-15 minutes until the onions go mushy and have created a paste.

-Turn the heat down to medium, and add more water JUST covering the paste. Add all the spices and stir.

-Cover the pan and simmer for 10-15 minutes then add the canned tomatoes. The mixture should be soupy by now, so if it is thin, simmer until it reduces.

-Add the lamb and stock and simmer for 50 minutes.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SCAREWALDORF.






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