NUTRITION

SERVINGS

INGREDIENTS

5.5 oz lean mutton

0.25 cup non-fat Greek yogurt

0.25 cup dry basmati rice

1 tsp ghee

0.5 cup red onion

1 tsp ginger paste

1 tsp garlic paste

0.25 tsp turmeric powder

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp fresh mint

0.5 cup water

PREPARATION

• 1

  In a medium bowl, combine the lean mutton, non-fat Greek yogurt, turmeric powder, and half of the sea salt.

• 2

  Allow the mutton to marinate for at least 30 minutes to naturally tenderize the meat.

• 3

  Rinse the dry basmati rice under cold water until the water runs clear, then soak in fresh water for 20 minutes.

• 4

  Parboil the soaked rice in a pot of boiling water for 5-7 minutes until it is 70% cooked, then drain and set aside.

• 5

  Heat the ghee in a heavy-bottomed pot or pressure cooker and sauté the sliced red onion until deeply caramelized and golden.

• 6

  Stir in the ginger paste and garlic paste, cooking for 1 minute until highly fragrant.

• 7

  Add the marinated mutton to the pot and sear on all sides until browned and the yogurt has absorbed.

• 8

  Add the garam masala, black pepper, and 0.5 cup water; cover and simmer on low heat for 35-40 minutes (or pressure cook for 15 minutes) until the mutton is fork-tender.

• 9

  Layer the parboiled rice evenly over the cooked mutton mixture and sprinkle with chopped fresh cilantro and fresh mint.

• 10

  Cover the pot with a tight-fitting lid and steam on the lowest heat setting for 10 minutes before fluffing with a fork and serving.