STEP 6.Whip the yoghurt. Boil the lamb along with the turmeric, ginger garlic paste, cardamom and bayleaf.
STEP 7.4.
STEP 8.Separate cooked lamb from stock.
STEP 9.5.
STEP 10.Soak the Mawal flowers in water for colour.
STEP 11.Heat ghee and add the onion paste and saute for 3 minutes.
STEP 12.7.
STEP 13.Add the stock along with all the other ingredients except the meat.
STEP 14.8.
STEP 15.On a high flame boil for 20 minutes to get a creamy gravy. Add the meat and the extract of Mawal flowers. Cook for another 5 minutes and serve hot
Nutrition value
232
calories per serving
7 g Fat23 g Protein18 g Carbs14 g FiberOther
Current Totals
7 g Fat
23 g Protein
18 g Carbs
14 g Fiber
MacroNutrients
Carbs
18 g
Protein
23 g
Fiber
14 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
176 mg
Iron
5 mg
Vitamin A
393 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
1 mcg
Vitamin C
5 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
135 mg
Manganese
3 mg
Phosphorus
267 mg
Selenium
8 mcg
Zinc
4 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