Sunnys (legendary) Chicken curry...with lamb
 Chicken curry...with lamb Recipe){kind=link}
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
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.
-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.