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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- =
- 2 lb boneless mutton/lamb, cut into 1-inch cubes
- 1 large onion, sliced
- 1 tbsp tomato paste
- 1 tbsp ginger-garlic paste (I just take equal amounts of ginger and garlic and make a paste of it)
- 2-3 green chillies, finely chopped
- 1 tsp cumin seeds
- 1 cinnamon stick
- 6-7 whole peppercorns
- 7-8 cloves
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- salt, to taste
- 2 tbsp cooking oil
- fresh coriander leaves, finely chopped for garnish
- =
Directions
Heat oil in a pan and add cumin seeds. Once it starts to sizzle, add in sliced onions and fry till slightly brown.
Add in meat pieces, chopped green chillies and ginger-garlic paste, and fry for 3-4 minutes.
Add salt, red chili powder, turmeric powder and coriander powder and let all spices blend in well.
Once meat starts to brown, add tomato paste, cinnamon stick, peppercorns and cloves, and saute for 2-3 minutes.
Add water and cover cook for 30-35 minutes or till meat tenderizes. You can add more water, bit by bit, to prevent it from drying up.
Garnish with chopped coriander leaves and serve hot!