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|servings per container|
|Serving Size: 5 g|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||<1 g (<1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||184 mg (8%)|
|Total Carbohydrate||<2 g (<1%)|
|Dietary Fiber||0 g (0%)|
Spice blend for mutton. Estd. 1919. Product of India.
Coriander, Red Chilli, Turmeric, Cumin, Salt, Garlic Flakes, Cassia, Dry Ginger, Nutmeg, Cloves, Black Pepper, Mace.
In a deep heavy base pan heat 60 g cooking oil and fry 150 g chopped onions till translucent. Add 500 g mutton pieces and 10-15 g Karahi Gosht Masala. Fry for 10 minutes till brown. Add two cups of water and cover. Cook for 20 minutes till they are soft & tender. Let 1/2 cup stock remain. Then add 30 g julieness of capsicum and 60 g tomato. Stir and fry for 5 min. Dress with mashed leaves of Kasoori Methi and lemon juice. Serve 2-3 person. Keep in cool & dry place.
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