nut-freeegg-freesoy-freefish-freeshellfish-free
Mutton Curry
From Banquets of the nations, 1911
Serves 9
Serve with kachauri, rice, and chutneys.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
626Calories
23 gProtein
24 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein23 g
Carbohydrates24 g
Fiber9.4 g
Sugars1.1 g
Total Fat51 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol150 mg
Sodium406 mg
Potassium639 mg
Calcium144 mg
Iron5.3 mg
Magnesium79 mg
Phosphorus254 mg
Zinc4.7 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.8 mcg
Vitamin E2.9 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate47 mcg
Choline9.6 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 145. The excerpt below is the record exactly as published.
curry powder and pepper in the pan with the ghee. When quite brown, throw in the mutton and salt, and allow the whole to brown, after which add the water, spices, pepper, and bay leaves, the lemon juice, and the fried onions finely chopped ; close the pot and allow it to simmer over a gentle fire for about an hour and a half or two hours, by which time the mutton will be quite ready. When just about finished, remove the bay leaves and add the rest of the ghee ; then put in the milk curd
Cook this with the app: pantry check, scaling, and the assistant.