Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| 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 |
| Meat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | 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
- 750 grams Meat Boneless
- 100 grams Butter
- 5 medium sized Onions
- 2 largesize Tomatoes
- 1 inch Ginger
- 1/2 bunch Coriander leaves
- few sprigs of Mint Leaves
- 2-3 Green Chillies
- 1teaspoon of Kasuri Methi
- 8 small cardamoms
- 4 cloves
- jeera
- 2 Black Cardamoms [only seeds]
- 2 Bay Leaves
- 1 inch Cinnamon
Directions
Heat Kasuri Methi on take for a minute and powder it with rolling pin or hands.
Take 100 grams butter heat it in a pressure cooker add all the spices from 1-6 as the stop spluttering add onions and ginger.
As it turns golden brown add the mutton, tomatoes fresh coriander and the powder masalas and 1/4 cup of hot water and allow it to simmer over slow flame for 25-30 minutes. keep stirring so that it does not stick to the bottom.
As the butter separates from the mutton and 1-1/4 glass of water and pressure cook it for 20 minutes or till the mutton is soft tender and juicy.
Take out mutton and gravy in a kadai or frying pan and keep it on a slow flame.
Take 1 cup of fresh curds and beat the curds till fine add this to the mutton add the powder kasuri methi and simmer it for 5 minutes.
Garnish with fresh mint leaves.
Serve hot with Roti or lachha parathas and onion rings with mint chutney.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Non-Vegetarian