Asparagus with Indian Spices
- mild
- 81.6KViews:
Hari says
This is a lovely lamb dish originating in the Rajasthan region. It has two unique features firstly the dish uses of lots of dried chillies and secondly the sauce is made with yoghurt. There are different ways of putting this dish together, you can either make up a marinade by grinding the spices and mixing with the yoghurt to infuse flavour into the meat or you can do it this way. I like to use whole spices in my dishes so I cook the dish with the whole spices and leave it to cook low and slow until the meat just melts away. It's also fantastic when cooked with mutton.
Typical values* | per Serving |
---|---|
Calories | 324 |
Fat (g) | 16 |
of which saturates (g) | 6 |
Carbohydrates (g) | 16 |
of which sugars (g) | 3 |
Fibre (g) | 3 |
Protein (g) | 36 |
Salt (mg) | 577 |
Bev Booth
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