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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put onions, garlic and all of the spices into a bowl, using some of the vinegar make a paste. Divide the paste into two. | 2. To one half of the paste add the remaining vinegar. Cover the meat with this mixture and leave to marinate over night. | 3. Heat the oil and fry the sliced onions with the ginger and the second spice mix until onions are soft and brown. | 4. Add the meat mixture and a little water, simmer till meat is tender, adding water if the dish becomes too dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	5		chopped	-	-	-	-
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
cinnamon	1	teaspoon	ground	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
mustard powder	2	teaspoons		-	-	-	-
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
pork	2		cubed	3411.072	0.0	126.1915	318.155
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
onion	1		sliced	120.0	28.02	3.3	0.3
ginger	2	inches	grated	-	-	-	-

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