Directions:
- Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
- Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
- Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
- Add the meat and cook for 5 minutes.
- Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
- Serve with pomegranate rice.
- Boil the rice, seed a pomegranate and stir the seeds into the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.37 Kcal (2003 kJ) | ||
| Calories from fat | 227.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.31g | 39% | |
|---|---|---|---|
| Cholesterol | 140.59mg | 47% | |
| Sodium | 507.5mg | 21% | |
| Potassium | 1099.2mg | 23% | |
| Total Carbs | 9.62g | 3% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 49.96g | 100% | |
| Vitamin C | 92.1mg | 154% | |
| Iron | 6mg | 33% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 133.6 Kcal (559 kJ) | ||
| Calories from fat | 63.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 39% | |
|---|---|---|---|
| Cholesterol | 39.26mg | 47% | |
| Sodium | 141.74mg | 21% | |
| Potassium | 307mg | 23% | |
| Total Carbs | 2.69g | 3% | |
| Sugars | 1.16g | 17% | |
| Dietary Fiber | 0.64g | 9% | |
| Protein | 13.95g | 100% | |
| Vitamin C | 25.7mg | 154% | |
| Iron | 1.7mg | 33% | |
| Calcium | 16.1mg | 6% | |
* 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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