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Ingredients
- 5 g fresh mint leaves
- 5 g fresh coriander leaves
- 500 g lamb meat, lean, diced (2-3 cm)
- 2 Tbsp garam masala
- 150 g onions, quartered
- 2 garlic cloves
- 30 g vegetable oil, plus 2 Tbsp for frying
- 200 g butternut squash, peeled, diced (2-3 cm)
- 150 g red split lentils, rinsed
- 20 g rogan josh curry paste (or other Indian curry paste)
- 15 g tamarind paste
- 25 g caster sugar
- 500 g water, hot
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - ½ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 30 g lemon juice
- Nutrition
- per 1 portion
- Calories
- 2930.7 kJ / 700.5 kcal
- Protein
- 32.6 g
- Carbohydrates
- 47.3 g
- Fat
- 43.4 g
- Saturated Fat
- 12.9 g
- Fibre
- 7.9 g
- Sodium
- 357.6 mg
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