Andhra · Main
Mamsam kura
Andhra mutton curry
- Energy
- 301 kcal
- Protein
- 23.2 g
- Fibre
- 3.74 g
- Time
- 60 min
Per serving, 207 g.1 Good for lunch or dinner.
One serving gives you
- 40%of the day’s vitamin B12
- 36%of the day’s zinc
- 13%of the day’s folate
- 46%of the day’s protein
Nutrition facts
One serving, 207 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy301 kcal17%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre3.74 g15%
- Soluble fibre0.8 g
Fats
- Fat19.8 g40%
- Saturated fat limit7.01 g36% of limit
- Monounsaturated fat8.72 g
- Polyunsaturated fat2.62 g
- Omega-62.37 g30%
- Omega-30.07 g7%
- EPA + DHA0 mg
- Cholesterol limit86.3 mg
Protein and amino acids
- Protein23.2 g46%
- Histidine1,039 mg173%
- Isoleucine766 mg64%
- Leucine1,725 mg74%
- Lysine1,992 mg184%
- Methionine + cystine3,224 mg537%
- Phenylalanine + tyrosine2,523 mg300%
- Threonine1,151 mg274%
- Tryptophan306 mg146%
- Valine1,077 mg138%
Vitamins
- Vitamin A48 µg6%
- Vitamin B10.09 mg6%
- Vitamin B20.2 mg10%
- Vitamin B35.65 mg51%
- Vitamin B51.43 mg29%
- Vitamin B60.31 mg16%
- BiotinNot in the source data
- Folate28.1 µg13%
- Vitamin B120.89 µg40%
- Vitamin CNot in the source data
- Vitamin D0.84 µg6%
- Vitamin E1.6 mg21%
- Vitamin KNot in the source data
Minerals
- Calcium47 mg5%
- ChromiumNot in the source data
- Copper0.25 mg15%
- IodineNot in the source data
- Iron2.75 mg9%
- Magnesium53.2 mg14%
- Manganese0.71 mg18%
- MolybdenumNot in the source data
- Phosphorus238 mg24%
- Potassium621 mg18%
- Selenium14.3 µg36%
- Sodium limit408 mg20% of limit
- Zinc4.77 mg36%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Goat, shoulder mamsam105 g
- Groundnut oil palli nune6.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Curry leaves karivepaku1 g
- Cloves lavangalu0.3 g
- Cardamom, green yalakulu0.3 g
- Iodized salt (table salt) uppu0.9 g
Method
About 60 minutes.
- 1
Cut 105 g mutton (goat), shoulder into small pieces. Keep raw meat and its utensils separate.
- 2
Heat 6.5 g groundnut oil; add the curry leaves and onion and cook until golden. Add crushed ginger and garlic, then the tomato, turmeric, chilli powder, ground coriander and salt; cook to a thick masala.
- 3
Add the mutton with a cup of water and pressure-cook for 20–25 minutes until tender; simmer open to thicken. Cook until a food thermometer reads at least 74 °C in the thickest piece.