Indian Lamb Curry Recipe

M duk da haka dadi, lambun curry kuma mai sauki da mai kyau abinci don saka tare.

Wasu masu dafa suna yin curry nama tare da nama nama (wanda ake kira mutton a Indiya), amma lambun rago yana da dadi, mai dadi.

Lambun tumaki yana da dadi tare da shinkafa, shinkafa, da raita . Idan ka shimfiɗa ruwan sama, zai dandana kamar yadda ya dace tare da zafi, safiya mai sauƙi.

Abin da Kayi Bukatar

• 2.2 fam (1 kg) rago marar lahani ko rago mai laushi, a yanka a cikin 1 1/2-inch chunks
• 4 kayan lambu mai ganyayyaki ko canola ko sunflower man dafa abinci
• 2 manyan albasa sliced ​​thinly
• 2 manyan tumatir diced
• 2 teaspoons tafarnuwa manna
• 1 tablespoon Ginger manna
• 2 teaspoons coriander foda
• 1 teaspoon cumin foda
• 1/2 teaspoon
• turmeric foda
• 1/2 teaspoon ja chili foda
• 2 teaspoons
• garam masala foda
• Salt dandana
• Kayan coriander da aka zaba don ado

Yadda za a yi shi

1. Yanke da man fetur a cikin kwanon rufi mai zurfi, a kan matsakaiciyar zafi.
2. Lokacin zafi, ƙara albasa. Sauté har sai albasa za su fara juya launin ruwan zinari a launi. Cire daga man fetur tare da cokali mai slotted kuma lambatu a kan tawul ɗin takarda. Kashe zafi.
3. Guda albasa a cikin sutsi mai laushi ƙara dan kadan a cikin ruwa ba a cikin abincin abinci. Canja wuri zuwa wani akwati dabam da ajiyewa.
4. Guda tumatir, tafarnuwa da ginger tare da su a cikin abincin abinci zuwa sutsi mai laushi. Canja wuri zuwa akwati dabam kuma ajiye don amfani da baya.

1. Yi amfani da man da aka rage daga frying da albasarta da kuma kara albasa albasa da aka ajiye. Sauté don 2 zuwa 3 minutes.
2. Add da tumatir manna, coriander, cumin, turmeric, jan chili foda, da kuma garam masala foda da kuma Mix da kyau.
3. Sauté da sakamakon masala (albasa-tumatir-kayan yaji) har sai man zai fara raba shi. Wannan zai iya ɗaukar minti 10.
4. Yanzu ƙara lambun raguna zuwa masala, kakar da gishiri don dandana, kuma motsa don cika gashi rago tare da masala. Sauté har sai ragon yana da kyau.
5. Ƙara 1/2 kofin ruwan zafi a kwanon rufi, daɗaɗa don haɗuwa da kyau. Ku zo zuwa tafasa, rage zafi don sauƙaƙe kuma ku rufe kwanon rufi. Cook har sai ragon yana da taushi. Kuna buƙatar ci gaba da dubawa a kan rago yayin da yake dafa abinci da ƙara ƙarin ruwa idan duk ruwan ya bushe. Dama sau da yawa don hana konewa. Gilashin ya kamata a yi farin ciki sosai lokacin da aka yi.
6. Lokacin da aka yanka ɗan rago, da ado tare da yankakken coriander kuma ku yi hidima tare da katako mai zafi ( Gilashin Indiya), kuɗin (tarnor-baked Indian flatbread) ko shinkafa shinkafa.

Lura: Yi amfani da cooker mai matsawa don dafa lambun rago kuma za a yi a cikin rabin lokacin da yake buƙatar a dafa cikin tukunya.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	517
Total Fat	33 g
Fat Fat	14 g
Fat maras nauyi	13 g
Cholesterol	156 MG
Sodium	188 MG
Carbohydrates	10 g
Fiber na abinci	2 g
Protein	43 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)