Photo: K8
Mutton Kwasha
14 ingredients
Serves 3
openrecipes
This Bengali dish of tender mutton sauted with masala and onions is an eternal favourite for Sunday Lunch.
Estimated Nutrition (whole recipe, rough)
72
Calories
2g
Protein
1g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 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
- Tender boneless mutton- 500gm, cubed small.
- Yoghurt- 1 cup, plain.
- Salt to taste
- Oil- 2 tablespoon.
- Onions- 2 medium (about 175-200gm), finely sliced.
- Dalchini (cinnamon)- 1 3-inch stick.
- Laung(cloves)- 3 to 4.
- Elaichi (cardamoms)- 5 to 6.
- Red chillies- 2, dried.
- Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
- Ginger-garlic paste- 2 tablespoon.
- Green chillies- 2-3, chopped.
- Haldi (turmeric)- lteaspoon.
- Dhania patta- ¼ cup, chopped.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes