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Mutton Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)345.6635
Energy (kCal)3322.4809
Carbohydrates (g)89.4765
Total fats (g)180.5472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put yoghurt in a bowl, add all spice powders (chili, turmeric, coriander), 30 chillies and salt to taste. | 2. Let this sit until needed. | 3. Heat oil in large vessel. | 4. Add all dry spices. | 5. Slice onions thin and add to oil, stir and fry till dark brown. | 6. Add mutton. | 7. Roast this until the colour changes to dark and the oil separates from the meat. | 8. Add the yoghurt mixture. | 9. Once again, keep stirring this till the water dries up. | 10. Then pour in enough hot water to cover the meat in the vessel. | 11. Cover this and let cook till the meat is tender, stirring occasionally so nothing sticks to the bottom. | 12. Alternately, if you use a pressure cooker, wait till the pressure starts building and then time. | 13. After 20 minutes your meat is done. | 14. Garnish with fresh coriander leaves. | 15. Serve hot with boiled rice or Indian bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338
    mutton 1 kg 2340.0419 0.8 334.306 110.902
    onion 6 360.0 84.06 9.9 0.9
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    black cardamom pod 3 - - - -
    green cardamom 3 - - - -
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    clove 3 cloves - - - -
    cinnamon 3 - - - -
    yoghurt 500 - - - -
    red chili powder 1 tablespoon - - - -
    coriander powder 1 tablespoon 14.9 2.7495 0.6185 0.8885
    turmeric powder 1 tablespoon - - - -
    red chilies 30 - - - -
    salt - - - -
    hot water - - - -
    coriander leaf - - - -

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



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