Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | 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
- Lamb leg 1 kg.
- Turmeric ½ tsp.
- Mustard oil 4 tsp.
- Onions(sliced) ¾ cup
- Red chilies whole 8 nos.
- Mustard seeds 1 tsp.
- Cloves 5 nos.
- Asafoetida A pinch
- Red chili powder 1 tsp.
- Cumin seed 1 tsp.
- Kalongi 1 tsp.
- Jaggari 25 gms.
- Ginger(shredded) 15 gms.
- Garlic(chopped) 10 flakes
- Lemon juice 2 tbsp.
- Yoghurt 1 cup
- Ghee ½ cup
- Salt to taste
Directions
Clean, debone and cut into 1-inch pieces. Put in a vessel, add tumeric, salt and 1.5 litres of water, bring to boil, cover and simmer until tender. Drain and reserve the stock.
Heat mustard oil to smoking, reduce heat to medium and add ghee. Then add sliced onions and saute until brown. Remove onions for garnishing.
In the same fat fry red chilis till black, remove and discard the chilis. Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.
THen add the reserved stock and lemon juice and simmer for a minute.
Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala. Adjust the seasoning.
Serve garnished with fried onions.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Non-Vegetarian