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Suggest a better description(from the Kashmiri book in India) Grind together the spices. Soak saffron in the dahi. Heat ghii and fry the lump of hing. Add meat and sear on all sides, frying until well browned. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices. Bring to a boil, reduce heat, and simmer, covered, until tender. Remove cover and cook until liquid is gone. Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson
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Serving Size: 1 Serving (1274g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1636 | ||
Calories from Fat: 1546 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.8g | 229 % | |
Saturated Fat 105.1g | 526 % | |
Monounsaturated Fat 43.3g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 430mg | 132 % | |
Sodium 289.1mg | 10 % | |
Potassium 733mg | 19 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 20.3g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1636
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