Khade Masale Ka Maas
Ingredients
- 2.2 lb Lamb cut into pieces
- 7 oz Vegetable oil
- 6 Black cardamom badi elaichi
- 6 Cloves laung
- 1 tbsp Black peppercorns sabut kali mirch
- 4 Cinnamon dalchini, 1 inch sticks
- 6 Bay leaves tej patta
- 3 Onions finely sliced
- Salt to taste
- 1 1/2 tbsp Coriander dhaniya seeds
- 1 tsp Cumin jeera seeds
- 10 Dry red chillies sookhi lal mirch
- 1 Ginger adrak, 3 inch piece, julienned
- 8 Garlic lasan, whole pods
- 7 oz Yoghurt dahi
Instructions
- Heat the oil in a pan; add all the spices from black cardamom to bay leaves. Add onions and saute till the onions are translucent.
- Add the remaining ingredients (except yoghurt) and the lamb. Cook covered on low heat, stirring occasionally.
- When the lamb is nearly done, add the yoghurt and mix well. Simmer till the lamb is fully done and the oil separates. Serve hot.
Calories: 861 kcal
Carbohydrates: 20 g
Protein: 32 g
Fat: 74g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 127 mg
Potassium: 835 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 783 IU
Vitamin C: 114 mg
Calcium: 146 mg
Iron: 5 mg