Directions:
- Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
- Grind chilies with garlic, onion and ginger to make a paste.
- Mix spice powder with vinegar.
- Place meat in container and rub well with spice mixture.
- Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
- Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
- Add bay leaves and stock and bring to a boil.
- Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
- Season to taste.
- This is one of those dishes that taste better the next day so, if time permits, keep that in mind.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.03 Kcal (1893 kJ) | ||
| Calories from fat | 305.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.9g | 52% | |
|---|---|---|---|
| Cholesterol | 122.09mg | 41% | |
| Sodium | 272.91mg | 11% | |
| Potassium | 776.23mg | 17% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 31.55g | 63% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 4.6mg | 26% | |
| Calcium | 68.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 160.24 Kcal (671 kJ) | ||
| Calories from fat | 108.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 52% | |
|---|---|---|---|
| Cholesterol | 43.28mg | 41% | |
| Sodium | 96.75mg | 11% | |
| Potassium | 275.17mg | 17% | |
| Total Carbs | 2.23g | 2% | |
| Sugars | 0.69g | 8% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 11.18g | 63% | |
| Vitamin C | 3mg | 14% | |
| Iron | 1.6mg | 26% | |
| Calcium | 24.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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