Lamb Rogan Josh
Kashmiri Lamb Stew
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Hari says
Okra are one of those vegetables that you either love or you hate. I love them, they have a beautiful bright green colour and are an amazing iconic shape. They are known for having a gelatinous texture, however when dry fried this shouldn't be an issue as they become crisp and tangy. This dish has similarities to the Japanese tempura - the main difference is that this recipe uses gram flour rather than wheat flour.
The okra are lightly flavoured with a few spices and flash fried.
I like to serve this as a nibble in a tall glass so they are standing upright with a plain thick yoghurt to dip them into - simple pleasures!
Typical values* | per Serving |
---|---|
Calories | 57 |
Fat (g) | 1.6 |
of which saturates (g) | 0.3 |
Carbohydrates (g) | 7.4 |
of which sugars (g) | 2.3 |
Fibre (g) | 3.8 |
Protein (g) | 4.4 |
Salt (mg) | 0.06 |
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