Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Mutton | 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
- 200 g whole wheat kernels
- 300 g boneless mutton
- 20 g fresh green Indian chiles
- 2-inch piece ginger
- 6–8 cloves garlic
- 100 g cooking oil
- 3 medium onions , finely sliced
- 2 medium limes
- ½ tsp turmeric powder (haldi)
- 2 tsp garam masala
- Salt to taste
Directions
De-bran the wheat, wash, and soak for 2 hours.
Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
In a pan , heat oil, add the sliced onions. Fry until brown, then add the spices.
Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.