Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kg boneless meat fillets
- 4 onions, finely sliced
- 3 pieces ginger
- 12 garlic flakes
- 4 dry figs (anjeer) soaked for 1/2 an hour
- 6 kacharis soaked for 30 minutes
- 2 tsp red chili powder
- 1/2 tsp ground garam masala
- 8 cloves
- 1 cup oil
- 150g almonds soaked, blanched & peeled
- 2 cups yogurt
- Salt to taste
- =
Directions
Blend ginger, garlic, anjeer, kachari, chili and garam masala to a fine paste. Mix with yogurt and salt.
Marinate the meat fillets in the above mixture for 4-5 hours.
Heat oil in a heavy bottomed pan and fry onions until golden brown. Remove and keep aside.
Add cloves and marinated pieces to the oil and fry for few minutes.
Keep stirring occasionally and do not allow to burn from the bottom.
Cook till oil separates and sprinkle fried onions and almonds.
Serve hot.