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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown. | 2. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 minutes. | 3. Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon. | 4. Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens. | 5. Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mutton	1	kg	cut	2340.0419	0.8	334.306	110.902
ghee	4	tablespoons		-	-	-	-
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
ginger paste	1	teaspoon		-	-	-	-
garlic paste	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
coriander powder	2	teaspoons		10.728	1.9796	0.4453	0.6397
turmeric powder	1/2	teaspoon		-	-	-	-
wheat flour	3	tablespoons		76.5	16.1932	2.9723	0.5625
garam masala	2	tablespoons		-	-	-	-
ginger	1		cut	1.6	0.3554	0.0364	0.015
coriander leaf	3			0.69	0.1101	0.0639	0.0156
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.