Mutton Pepper Fry
Serves 2
| Ingredients | |
|---|---|
| Mutton - 2 cups | Refined oil - 2 tbspn |
| Black pepper powder - 1 tbspn | yoghurt - 2 tbspn |
| Red chillies - 3 nos broken | Vinegar - 1 tspn |
| Onions - 3 nos medium size | Cashew nuts - 2 tbspns fried till golden brown |
| Tomatoes - 1 no | Ghee - 1 tbspn fried till golden brown |
| Salt use as required | |
Method
- Chop three fourths of the onions and slice the balance.
- Heat a little of the oil in a pan and fry the sliced onions till golden brown. Remove.
- Marinate the mutton with the yoghurt, salt and the vinegar for 30 minutes.
- Cook in a pressure cooker till the meat is three fourths cooked. Keep aside.
- Heat the remaining oil in a pan.
- Add the remaining onions, and fry till golden brown over a medium flame stirring continuously.
- Add the chopped tomatoes, pepper powder, salt, broken red chillies and fry for 5 minutes over a low flame.
- Add the mutton pieces and the ghee. Fry over a medium flame for another 5 minutes stirring or sautéing the mutton at regular intervals.
- Serve hot garnished with the cashew nuts and the sliced onions.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 560 | Carotene (μg) | 236.4 |
| Protein (g) | 24.133 | Vitamin C (mg) | 8.4 |
| Carbohydrate (g) | 16.71 | Mg (mg) | 77.18 |
| Fat (g) | 44.07 | Na (mg) | 44.03 |
| Fibre (g) | 1.96 | K (mg) | 421.25 |
| Minerals (g) | 2.54 | Mn (mg) | 0.72 |
| Calcium (mg) | 261.53 | Zn (mg) | 1.41 |
| Phosphorus (mg) | 288.8 | Cr (mg) | 0.09 |
| Iron (mg) | 4.94 | ||
Modification
Reduce the amount of ghee used for preparation. Use lean meat like beef muscle, lean goat meat, chicken etc.| Ingredients | |
|---|---|
| Mutton (Lean meat) - 2 cups | Refined oil - 2 tbspn |
| Black pepper powder - 1 tbspn | yoghurt - 2 tbspn |
| Red chillies - 3 nos broken | Vinegar - 1 tspn |
| Onions - 3 nos medium size | Cashew nuts - 2 tbspns fried till golden brown |
| Tomatoes - 1 no | Ghee - 1 tbspn fried till golden brown |
| Salt use as required | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 484 |
| Protein (g) | 27.03 |
| Carbohydrate (g) | 16.71 |
| Fat (g) | 34.37 |
| Fibre (g) | 1.96 |
| Minerals (g) | 2.34 |