Lamb Paya (Indian Curry)

ChristineDiet

Recipe name

Number of servings
Serves people
Ingredients Calories Carbs Fat Protein Fiber Sodium
Generic - Lamb Neck, 2000 g 5,000 0 394 344 0 840
Onions - Raw, 3 medium (2-1/2" dia) 139 33 0 3 5 10
Generic - Salad Tomato, 2 tomato (70g) 44 4 0 1 1 0
Spices - Turmeric, ground, 1 tsp 8 1 0 0 0 1
Fresh Garlic - Garlic Clove, 4 Medium Clove (4g) 16 4 0 0 0 0
Fresh - Ginger, 2 teaspoon 4 1 0 0 0 0
Maggi - Cube, 6 cube (4gr) 30 6 0 6 0 6,600
Spices - Cumin seed, 4 tsp 32 4 2 1 1 14
Spices - Pepper, black, 3 tsp 16 4 0 1 2 3
Spices - Cinnamon, ground, 3 tsp 18 6 0 0 4 2
Generic - Fresh Mint Leaves, 30 g 21 4 0 1 2 9
Fresh - Coriander, 2 tbsp 8 0 0 0 0 0
Blue Dragon - Coconut Milk, 1 container (400 mls ea.) 616 14 60 6 2 170
Tesco - Fresh Leaf Spinach, 1 container (260 gs ea.) 65 10 2 7 5 260
Add Ingredient
Total: 6017 91 458 370 22 7909
Per Serving: 301 5 23 19 1 395

Add all ingredients in a large pot except fresh herbs (mint & coriander), spinach and coconut milk.

Boil for a bout 60 minutes until lamb is very tender - add more water if necessary - stirring occasionally.

Then add fresh herbs, spinach and coconut milk and simmer for 10 mins.

Serve with rice/roti/nan bread and side salad.

Eat and enjoy. x