1. Tur Daal- Wash and soak in hot water.
2. Boneless Lamb- Defrosted lamb, cut into medium sizes, wash and keep it aside.
3. Heat oil in a cooker and add the below mentioned Indian spices
Star anise, Cloves, Cinnamon stick, Bay leaf, Cardamon plus Masala Vailchee and Stone flower.
4. Add chopped onions to it.
Keep stirring till onion caramelises.
5. Add Garlic - Ginger Paste to it.
6. Add Green Chillies.
7. Add Chopped Tomatoes.
8. Add turmeric.
9. Add Red Chilly Powder.
10. Add dry coriander- jeera powder.
11. Add Salt.
12. Add Tomato puree.
Keep stirring after adding ingredients from point 5 to 12.
Add 2-3 tablespoon of oil if the ingredients go dry. Once cooked and the oil gets separated.
13. Add mutton pieces to the above paste.
14. Add Tur dal to it.
Stir it well and let it cook on slow fire.
You will notice water being released from the mixture.
Add additional water depending upon the consistency you wish.
Stir and add the cooker lead.
Once the first whistle blows keep it on for 10 mins.
Switch the cooker off. And let it cool down on its own.
Warm the dish before serving the food with rotis and rice.
Add salt depending upon your palate requirement.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (96%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0mg||0 %|
|Sodium 1552.4mg||54 %|
|Potassium 71.4mg||2 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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