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

  1. Chop three fourths of the onions and slice the balance.
  2. Heat a little of the oil in a pan and fry the sliced onions till golden brown. Remove.
  3. Marinate the mutton with the yoghurt, salt and the vinegar for 30 minutes.
  4. Cook in a pressure cooker till the meat is three fourths cooked. Keep aside.
  5. Heat the remaining oil in a pan.
  6. Add the remaining onions, and fry till golden brown over a medium flame stirring continuously.
  7. Add the chopped tomatoes, pepper powder, salt, broken red chillies and fry for 5 minutes over a low flame.
  8. Add the mutton pieces and the ghee. Fry over a medium flame for another 5 minutes stirring or sautéing the mutton at regular intervals.
  9. Serve hot garnished with the cashew nuts and the sliced onions.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
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