Nutritional tips
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Choose a healthy alternate cooking method like boiling.
You can prepare a low-fat version of this dish, by boiling the mutton and not using oil, allowing it to cook in its own fat and juices.
A balanced menu provides a variety of food groups and key nutrients.
MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.
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This dish was made for 5
Our 5 best tips & tricks for customized portion sizes.
Prepare ingredients as mentioned in the list.
Heat the oil in a pressure cooker. Add asafoetida powder, cinnamon, green cardamom and cloves. Stir and add the mutton. Fry until the mutton turns light-brown on all sides.
With some water, make a paste of Kashmiri red chilli powder, dry ginger powder, fennel powder and MAGGI Masala-ae-Magic. Add this paste to the mutton.
Sauté the mutton and spices for a few minutes. Then, add water and bay leaf and cook for about 8-10 minutes after the first whistle.
Open the cooker after a while, add tamarind pulp and mix well. Simmer for 10 minutes or until the gravy thickens. Add salt to taste.
Serve hot with steamed rice.
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