Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
513
Calories
35g
Protein
31g
Fat
26g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Fennel | 1/2 bulb (87g) | 27 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Ghee | 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
- =
- 12 lamb rib chops, large
- 1 tsp. ginger powder
- 1 tsp. cayenne pepper
- 4 cardamoms, black
- 2 cardamoms, green
- 2 cinnamon sticks
- 6 cloves
- 2 bay leaves (Indian tez patta)
- 1 piece of mace (or grated nutmeg)
- 2 Tbs. fennel seed
- 1 liter milk
- thick, beaten yoghurt
- besan batter (made from besan and water)
- ghee
- salt to taste
- =
Directions
1
Flatten chops.
2
Tie spices in a muslin/cheesecloth bag.
3
Heat the milk.
4
Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.
5
Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in ghee.
6
Serve. (Some like to rub garlic on the chops before dipping.)
7
Category:Kashmiri_Non-Vegetarian
8
Category:Indian_Recipes
Recipe sourced from
fandom