Lamb Pot Roast (Indian-Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lamb braised low and slow with warm Indian spices like cinnamon, cardamom, and garam masala until melt-in-your-mouth tender, with potatoes and carrots. A comforting, aromatic dinner inspired by Indian cuisine.
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Nutrition & ingredients
Ingredients
serves 6- 2.2 lbs lamb rump (1 kilogram, cut into 2-inch pieces)
- 1 tablespoon olive oil
- 0.14 oz curry leaves (fresh or dried) (4 grams)
- 1 cinnamon stick
- 6 cardamom pods
- 2 teaspoons cumin seeds
- 1 onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon minced ginger
- 1.5 teaspoon paprika
- 1.5 teaspoon garam masala
- 1.5 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder (optional)
- 2 tablespoons tomato paste
- 2 cups chicken stock or water
- 3 potatoes (chopped into large cubes)
- 1 large carrot (thickly sliced)
- ½ cucumber (grated and squeezed)
- 1 cup plain yogurt
- Salt (pepper, garlic, cumin or garam masala to taste)
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 50m
- Sodium
- 887mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1080mg
- Calcium
- 101mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 887MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.