Indian Style Lamb Curry Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Lamb shoulder35 Ounce, cubed (1 Kilogram Or 2 Pound And 2 Ounces)
 Butter1 Ounce (2 Tablespoon Or 25 Gram)
 Garlic4 Clove (20 gm), crushed / minced
 Onion1 Medium, finley sliced
 Grated root ginger1⁄2 Ounce (15 Gram)
 Ground mustard seeds1⁄2 Teaspoon
 Ground fenugreek1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Turmeric1⁄2 Teaspoon
 Chili powder1 Teaspoon
 Canned tomatoes14 Ounce, finely chopped (1 1/2 Cups Or 400 Gram)
 White wine vinegar60 Milliliter (4 Tablespoon)
 Sugar15 Milliliter (1 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 3139 Calories from Fat 2097

% Daily Value*

Total Fat 233 g358.9%

Saturated Fat 105.9 g529.4%

Trans Fat 0 g

Cholesterol 765.5 mg

Sodium 1231.8 mg51.3%

Total Carbohydrates 78 g26%

Dietary Fiber 14 g55.9%

Sugars 24.6 g

Protein 178 g356.1%

Vitamin A 99.4% Vitamin C 104.8%

Calcium 40.1% Iron 134.2%

*Based on a 2000 Calorie diet


Place half the butter in a dish and cook on high for 1 minute. Add the garlic and onion, cook on high, covered, for 1 1/2 minutes. Add the grated ginger, ground mustard seed, fenugreek, cumin, turmeric and chilli powder and cook for a further 1 1/2 minutes on high. Stir in the tomatoes, vinegar and sugar. Place to one side.
Preheat a browning dish to maximum, according to the manufacturer's instructions. Add the remaining butter and meat and cook on high for 4 minutes, stirring once halfway through the cooking time. Add the curry sauce, cover and cook on low for 25 minutes. Stir every 10 minutes. Let it stand for 5 minutes.