STEP 1.Heat a pan, add mustard oil, cloves, inexperienced cardamom, mutton and saute well.
STEP 2.During a bowl, add curd, saffron strands, dried ginger powder, fennel powder, asafoetida, kashmiri red hot pepper powder and blend well, transfer it into a pan.
STEP 3.Add salt to style and let it cook.
STEP 4.Add very little mutton stock, combine well and canopy it with the lid.
STEP 5.Cook until the meat is tender.
STEP 6.In a pan, add ghee, ratanjot once it leaves the color, strain the mixture and transfer it into the pan and blend well.
Nutrition value
1691
calories per serving
122 g Fat103 g Protein38 g Carbs23 g FiberOther
Current Totals
122 g Fat
103 g Protein
38 g Carbs
23 g Fiber
MacroNutrients
Carbs
38 g
Protein
103 g
Fiber
23 g
Fats
Fat
122 g
Vitamins & Minerals
Calcium
668 mg
Iron
18 mg
Vitamin A
3684 mcg
Vitamin B1
1 mg
Vitamin B2
2 mg
Vitamin B3
33 mg
Vitamin B6
1 mg
Vitamin B9
166 mcg
Vitamin B12
14 mcg
Vitamin C
80 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
383 mg
Manganese
18 mg
Phosphorus
1083 mg
Selenium
31 mcg
Zinc
24 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
