| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| India acces, Non veg | 1 | Servings | ||
INGREDIENTS
| 2 | kg | Leg of mutton, to be |
| pierced well | ||
| with a fork and | ||
| marinated for 6 to | ||
| 8 hours in 2 cups | ||
| beaten curd and | ||
| salt | ||
| 2 | t | Garam masala powder |
| 8 | T | Ghee |
| 2 | T | Ground garlic and ginger |
| 2 | Grated onion | |
| 4 | Ground tomatoes, or raw | |
| mango pulp | ||
| 1 | t | Chilli powder |
| Salt to taste. |
INSTRUCTIONS
Heat 4 tblsp. ghee and fry well on all sides till browned. Add 3 cups hot water. Cover and cook till tender. Heat two tblsp. ghee, Add onion and fry till light brown. Add in chilli, salt, garlic and ginger. Fry for 3 minutes, now add tomatoes or raw mango pulp. When it boils, put in the meat and fry well till thick masala is formed. Serve whole, garnished with fried finger chipps, boiled peas and sliced hard boiled eggs or crisp egg-parathas. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 339.1mg
Potassium: 2163.4mg
Carbohydrates: 56.3g
Fiber: 13.8g
Sugar: 31.9g
Protein: 9.7g