You are here

Vengana Ni Buriani

Ingredients
  Leg lamb 1 Kilogram, cut into pieces with bone
  Aubergines 800 Gram, slit in half and cut into 3 inch pieces
  Onions 5 , sliced
  Turmeric powder 1 Teaspoon
  Dhan sakh masala powder 1 Tablespoon
  Salt To Taste
  Ghee 4 Tablespoon
  Green chilies 4 , seeded and chopped
  Coriander leaves 3 Tablespoon, chopped
  Mint leaves 1 Tablespoon, chopped
For grinding together
  Ginger 2 Inch
  Garlic 6 Clove (30 gm)
Directions

Keep aubergines soaked in salted water till required for use.
Heat ghee in a pan and fry onions till light brown.
Add meat and saute till brown.
Add ginger and garlic paste, turmeric powder, dhan sakh masala and salt.
Cover with water and simmer till half done.
Add aubergines and remaining ingredients.
Cover pan with an inverted lid, put water on lid and continue to simmer, half covered till meat is done.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
8

Rate It

Your rating: None
4.210525
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 397 Calories from Fat 224

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 12 g59.8%

Trans Fat 0 g

Cholesterol 103.9 mg34.6%

Sodium 184.4 mg7.7%

Total Carbohydrates 18 g5.9%

Dietary Fiber 5.5 g21.9%

Sugars 6.4 g

Protein 26 g52.3%

Vitamin A 11.7% Vitamin C 40.2%

Calcium 7.9% Iron 17.4%

*Based on a 2000 Calorie diet

0 Comments

Vengana Ni Buriani Recipe