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Ingredients
Spice Paste Marinade
- 1 Tbsp paprika
- 1 Tbsp garam masala
- 2 tsp ground turmeric
- 2 tsp dried mint
- 2 tsp fine sea salt
- 10 garlic cloves
- 3 cm fresh root ginger, peeled, cut in round slices (2 mm)
- 1 fresh green chilli, halved, deseeded if desired
- 120 g water
- 600 - 700 g lamb shoulder, boneless, diced
- 60 g Greek yoghurt
Fried Onion Garnish
- 10 g vegetable oil
- 160 g onions, cut in thin wedges
Spiced Onions and Curry
- 1 Tbsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp dried fennel seeds
- 6 cardamom pods, crushed
- 1 cinnamon stick
- 50 g unsalted butter, diced
- 2 - 3 onions, large, brown, sliced
- 400 g tinned chopped tomatoes
- 200 g water
- 1 pinch garam masala
- Nutrition
- per 1 portion
- Calories
- 2583 kJ / 621 kcal
- Protein
- 33 g
- Carbohydrates
- 21 g
- Fat
- 43 g
- Saturated Fat
- 20 g
- Fibre
- 7 g
- Sodium
- 1071 mg
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