Estimated Nutrition (whole recipe, rough)
Counts 14 of 19 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Coriander | not in our table | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Poppy 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
- 1 big sized Onion (Pyaj)
- 1 Ginger (Adrak)
- 2 tblsp chopped Coriander Leaves (Dhania Patta)
- 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
- 3 tblsp Clarified Butter (Ghee)
- 3 4 cloves Gralic peeled and coarsely chopped
- 3 tblsp Wine Vinegar
- 175 ml warm Water
- 1 tblsp Tomato (Tamatar) puree
- For paste
- 1 tblsp Sesame seeds (Til)
- 1 kg Leg of Lamb
- 1 tblsp Mustard Seeds (Raai / Raee)
- 1 Bay Leaf (Tej Patta)
- 2 tblsp Poppy seeds (Khuskhus)
- 2 " piece Cinnamon (Tuj/Dalchini)
- 2 - 4 dried Red Chillies
- 4 Cloves (Lavang)
- 10 Black Pepper (Kali Mirch)
- 2 Brown Cardamom (Elaichi Moti)
Directions
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.
Category:Indian Recipes
Category:Mughlai
Category:Mughlai Non-Vegetarian