4 Serves
45 Mins
Heat the cooking oil in a large pot or Dutch oven over medium heat.
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KenyanVitamin K
83 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
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
532 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
527 mg / 1,250 mgPotassium
1950 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
24 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the cardamom seeds, cinnamon stick, cloves, and star anise to the hot oil, frying for about 1 minute until fragrant.
Stir in the diced onions, minced garlic, grated ginger, and curry leaves, sautéing until the onions are translucent and the mixture is aromatic.
Add the minced mutton and potatoes to the pot, stirring well to coat the meat and vegetables in the spice base.
Pour in the coconut milk, bring to a gentle simmer, and cook for 15 minutes or until the potatoes are tender and the mutton is fully cooked.
Finish by stirring in the fresh cilantro leaves and seasoning with salt to taste.
14
g52
g8
g
British
Scottish