4 Serves
126 Mins
Marinate the mutton with yogurt, turmeric, salt, and a portion of the ginger-garlic paste for at least 30 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
78 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
520 mg / 1,250 mgPotassium
894 mg / 4,700 mgSodium
820 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
11 g / 20 gCholesterol
189 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat mustard oil in a heavy-bottomed pot over medium heat and temper with whole spices if desired.
Add sliced onions and sauté until golden brown, then stir in the remaining ginger-garlic paste and cook until the raw smell dissipates.
Add the marinated mutton to the pot and sear over medium-high heat until the meat is browned on all sides.
Incorporate the chili powder and other spices, then cover and cook on low heat, stirring occasionally, until the meat is tender and the oil separates from the gravy.
Finish with a sprinkle of garam masala and serve hot with your choice of side.
2
g14
g32
g
Uzbek
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