4 Serves
77 Mins
30 g
15 g
20 g
Soak the dried red chilies in warm water for 20 minutes, then blend them into a smooth paste.
Ingredients, vitamins, and health benefits
Hot Water
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South AfricanVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
73 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
478 mg / 1,250 mgPotassium
882 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a bowl, marinate the mutton with yogurt, ginger-garlic paste, and a portion of the chili paste.
Heat ghee in a heavy-bottomed pot over medium heat and sauté the onions until golden brown.
Add the marinated meat to the pot and sear until browned, then stir in the remaining chili paste and salt.
Cover the pot and simmer on low heat until the meat is tender, adding a splash of water if necessary to prevent sticking.
Ginger Garlic Paste
Mathania Red Chilies
Mutton
Yogurt
Onion
Ghee
Salt
Vitamin A
21 µg / 900 µgVitamin C
11 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
73 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
478 mg / 1,250 mgPotassium
882 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
3
g57
g0
g
FrenchZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgAlcohol
0 g