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Suggest a better descriptionSprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghi in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. Add the lamb and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be very thick; if it is not, remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.
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Serving Size: 1 Serving (613g) | ||
Recipe Makes: 6 | ||
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Calories: 855 | ||
Calories from Fat: 562 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.5g | 83 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 87.5mg | 27 % | |
Sodium 2669.1mg | 92 % | |
Potassium 3471mg | 91 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 49.4g | ||
Protein 22.5g | 32 % | |
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: 855
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