Description
NUTRITION FACTS
| ||||||
| % Daily Value* | ||||||
| Total Fat | 1 g | |||||
| Saturated | 0 g | 0% | ||||
| Trans | 0 g | |||||
| Cholesterol | 0 mg | 0% | ||||
| Sodium | 730 mg | 30% | ||||
| Total Carbohydrate | 6 g | 2% | ||||
| Dietary Fibre | 3 g | 12% | ||||
| Sugars | 1 g | |||||
| Protein | 2 g | |||||
| Vitamin A | 4% | |||||
| Vitamin C | 0% | |||||
| Calcium | 4% | |||||
| Iron | 4% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 50 GRAM
INGREDIENT REQUIRED
Meat on Bones
1 kg /2.2 lbs
small portions
Onions
3 medium / 300g
finely slicedPlain Yogurt
1 ½ cups / 300g
whippedGinger Julienne
2-3
tablespoonsOil/ Ghee
1 cup / 175 ml
Shan Korma Mix
1 packet
mix in ½ cup water
STEPS OF COOKING
- Heat oil, fry onions until light golden, remove and crush.
- In the same oil, add meat, yogurt and Shan Korma Mix. Cover and cook on low heat for 20-30 minutes.
- Add julienne ginger and ½-1 cup water for gravy. Cover and cook on low heat until meat is tender.
- Stir-in crushed onions. Cover and cook on low heat for 5-10 minutes.
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