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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 in a deep pan over medium heat. | 2. Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and sauté. | 3. Add the finely sliced onions and sauté till they are transparent. Reduce the heat, add the ginger garlic paste and stir well. | 4. Add the lamb, stirring constantly till it changes colour. | 5. Add yoghurt, coriander powder, red chili powder and cook till oil starts separating. | 6. Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done. | 7. Mix in black pepper powder,saffron. | 8. Garnish with thin deep fried onion rings, cream and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	2	tablespoons		-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
mutton	700	g		1638.0	0.56	234.01	77.63
green cardamom	2			-	-	-	-
black cardamom pod	2			-	-	-	-
bay leaf	2			-	-	-	-
clove	4	cloves		-	-	-	-
cinnamon	1			-	-	-	-
garlic paste	1	teaspoon		-	-	-	-
ginger paste	1	teaspoon		-	-	-	-
yogurt	3 -4	teaspoons		0.0	0.0	0.0	0.0
coriander powder	2	teaspoons		10.728	1.9796	0.4453	0.6397
red chili powder	1	teaspoon		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
salt				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
saffron strand	6 -7		soaked	-	-	-	-
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002

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