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Suggest a better descriptionCut the onions and finger finely. Heat the oil and slowly brown the ginger and onions. The secret of Indian cooking is to brown the spices and onion slowly. Push the onions and ginger to side of pan. Add meat, salt, garlic, turmeric, chili, garam masola, and coriander, and stir for 2 minutes. Add yogurt and the canned tomatoes. Put into a greased casserole. Cook in a 325? oven for 3 hours. Serves 4 to 6. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Serving Ideas : Serve with rice and green peas. Recipe by: Mrs. John C. Steven Posted to MC-Recipe Digest V1 #778 by Bill Spalding
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 69 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 28.9mg | 1 % | |
Potassium 225mg | 6 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.5g | ||
Protein 2.8g | 4 % | |
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: 121
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