Thari Walee Lamb

HARI GHOTRA(5)
Josie Wilson: "Delicious! I made it in the slow cooker and I add…" Read More
14Ingredients
70Minutes
310Calories

Ingredients

US|METRIC
  • 600 grams leg of lamb (washed, trimmed & cubed)
  • 2 tablespoons oil
  • 2 onions (large, peeled and diced)
  • 6 cloves garlic (finely chopped)
  • 2 tablespoons ginger (grated)
  • 400 grams plum tomatoes
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 handful coriander (stalks, chopped)
  • 2 chillies (finely chopped)
  • 1 teaspoon fenugreek leaves (dried)
  • 1 teaspoon garam masala
  • 1 handful coriander leaves (chopped)
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    NutritionView More

    310Calories
    Sodium29% DV690mg
    Fat23% DV15g
    Protein67% DV34g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol95mg32%
    Sodium690mg29%
    Potassium840mg24%
    Protein34g67%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A20%
    Vitamin C35%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Josie Wilson a month ago
    Delicious! I made it in the slow cooker and I added a little lamb stock so it didn’t dry out. I also used red onion as didn’t have any white onion and it was fine! Will definitely make again!
    Stacy Mwikali 9 months ago
    Turned out fantastic. Was a big hit with the guests
    L a year ago
    Used lamb chops and the pressure cooker to speed up the cooking time. Easy recipe and good.
    Karen 2 years ago
    Turned out pretty good! Had to use lamb chops instead of chunks but still tasty and very simple to make.
    Sunita 2 years ago
    This recipe is the bomb! only problem? it smelled so good that I got hungry long before it was done
    Sophia Mears 2 years ago
    Turned out very well! I reduced the ingredients to fit one person, substituted the fuegreek leaves for mustard, used ground coriander seed instead of fresh stalks, and served it on basmati rice I had around the house.

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