Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Coriander | not in our table | 0 |
| Poppy Seed | 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 gm: Mutton
- 20 gm: Turmeric
- Salt
- For Paste
- 250 gm: Onions
- 200 gm: Tomatoes
- 50 gm: Ginger garlic paste
- 30 gm: Coriander leaves
- 100 gm: Red chilli
- 10 gm: Green chillies
- 50 gm: Coconut
- 50 gm: Poppy seeds
- 25 gm: Coriander seeds
- 25 gm: Fennel seeds
- 20 gm: Pepper
- 75 ml: Oil
- 1 no: Bayleaf
- 20 gm: Garam masala
- 25 gm: Coriander powder
- 25 gm: Chilli powder
- 2 gm: Cinnamon
- 1 gm: Cardamom
- 1 gm: Cloves
Directions
Grind all the ingredients for the paste.
Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx. 20 minutes.
Heat oil in a heavy based saucepan. Add cloves, bayleaf, cardamom and cinnamon.
Add the sliced onions and sauté until golden. Add green chillies, tomato puree and saute for 5 minutes.
Mix in the rest of the ingredients and cook for another 5 minutes.
Add the paste and stir for 2 minutes.
Add the cooked lamb and simmer for 10 minutes.
Serve hot garnished with coriander leaves.
Category:Indian Recipes
Category:Marathi
Category:Marathi Non-Vegetarian