Mutton curry with potatoes and peas

Mutton curry with potatoes and peasMutton curry with potatoes and peas
1 red onion,chopped finely.
15 ml oil
5 ml rajah curry powder
2 ml chilli powder
600 g mutton or lamb, cubed
3 medium potatoes, peeled and cubed
½ cup frozen peas
4 curry leaves
1 x mild Durban curry cook in sauce
400 ml water

Mutton curry with potatoes and peas.  First of all, sauté the chopped onion in oil.
Also,  add the curry powder and the chilli powder and stir for 1 minute.
Put in the meat and stir until brown brown.
Add the potatoes, peas and curry leaves.

In addition,  mix the contents of the sachet of mild Durban curry dry cook in sauce with
400 ml of cold water.

Furthermore,  pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice, pap or mashed potatoes.

Calories in mutton curry with potatoes and peas =

Estimated average requirements – Daily calorie intake.
First of all: How many calories are needed each day can vary greatly.
This will depend on and is due to your lifestyle and other factors.
Therefore, factors that affect your personal daily calorie needs include your age.

Hence, also your height and weight.  In addition, your basic level of daily activity and your body composition.
Finally : Estimated average requirements are:
IA daily calorie intake of 1940 calories per day for women, and 2550 for men are needed.


Curry powder power
An Indian food staple, curry is a blend of spices that can bring the heat depending on the type.
Try curry in scrambled egg whites, brown rice or quinoa, and tuna salad.

It can even liven up sautéed vegetables and baked chicken.
Spices are a great way to add flavor without extra calories, fat, sugar, or salt.

Pick the perfect pepper
Add a little heat that does not compete with other spices by adding a dash of pepper.
You can find it made from black, white, pink, or green peppercorns.

In conclusion:  Black pepper usually has the strongest taste. Furthermore,  you get even more flavor if you freshly grind pepper.  Finally, white pepper is handy for white sauces, fish, chicken, and creamy soups.
Where you do not want little black flecks to show.

 Mutton curry with potatoes and peas

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