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
Fat
122g
Protein
103g
Carbs
38g
Fiber
23g
MacroNutrients
Carbs
38g
Protein
103g
Fiber
23g
Fats
Fat
122g
Vitamins & Minerals
Calcium
668mg
Iron
18mg
Vitamin A
3684mcg
Vitamin B1
< 1mg
Vitamin B2
2mg
Vitamin B3
33mg
Vitamin B6
1mg
Vitamin B9
166mcg
Vitamin B12
14mcg
Vitamin C
80mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
383mg
Manganese
18mg
Phosphorus
1083mg
Selenium
31mcg
Zinc
24mg
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