Description
NUTRITION FACTS
| ||||||
| % Daily Value* | ||||||
| Total Fat | 1g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 800mg | 33% | ||||
| Total Carbohydrate | 5g | 2% | ||||
| Dietary Fibre | 2g | 8% | ||||
| Sugars | 0g | |||||
| Protein | 1g | |||||
| Vitamin A | 4% | |||||
| Vitamin C | 0% | |||||
| Calcium | 4% | |||||
| Iron | 6% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
INGREDIENT REQUIRED
Meat on Bones
1 kg / 2.2 lbs
small portions
Garlic Paste
1-2 tablespoons
Ginger Paste
1-2 tablespoons
Green Chilies
10 medium
slit lengthwiseLemon Juice
3-4 tablespoons
Tomatoes
6 medium /500g
grind& sieve to make pureePlain Yogurt
2 ½ cups / 500g
whippedOil
1 cup / 175ml
Shan Achar Gosht Mix
1 packet
mix in ½ cup water
STEPS OF COOKING
- Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and f ill the green chilies.
- In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
- Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
- Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chilies over the meat. Cover and cook on low heat until oil separates from gravy.
- If desired remove excessive oil before serving.
Tips: For meat, use cuts from shoulder and T-bone.
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