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Ingredientes
- 1 1/4 lb boneless lamb leg or possibly shoulder cut in 3/4" cubes
- 2 Tbsp. oil
- 1 c. Basic Spice Paste (see recipe)
- 1 tsp coriander seeds crushed
- 1 Tbsp. distilled white vinegar
- 12 whl cardamom pods bruised
- 1 stalk lemongrass bruised
- 1 1/2 c. water
- 2 c. coconut lowfat milk
Direcciones
- Bring 12 c. of water to a boil in a large stockpot. Add in lamb cubes, cook for 5 min, then pour off the water.
- Heat oil, add in the spice paste and coriander and fry for 2 min over medium heat. Add in lamb, vinegar, cardamom, lemongrass and 1 1/2 c. water. Bring to a boil and simmer till three-quarters cooked.
- Add in coconut lowfat milk, bring back to a boil and simmer, uncovered, till meat is tender. Should the sauce reduce too much, add in a little chicken stock. The sauce should be creamy in consistency.
- Serve with steamed rice, fried shallots, lemon slices and sliced celery.
- Comments: The lamb can be replaced by either beef or possibly chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 924g | |
| Calories 1467 | |
| Calories from Fat 1052 | 72% |
| Total Fat 119.16g | 149% |
| Saturated Fat 54.21g | 217% |
| Trans Fat 0.7g | |
| Cholesterol 301mg | 100% |
| Sodium 284mg | 12% |
| Potassium 1460mg | 42% |
| Total Carbs 13.67g | 4% |
| Dietary Fiber 8.2g | 27% |
| Sugars 5.19g | 3% |
| Protein 84.68g | 135% |
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