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Suggest a better descriptionPlace the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home!
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Serving Size: 1 Serving (2930g) | ||
Recipe Makes: 1 | ||
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Calories: 4951 | ||
Calories from Fat: 1731 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192.3g | 256 % | |
Saturated Fat 72.8g | 364 % | |
Monounsaturated Fat 73.7g | ||
Polyunsanturated Fat 19.4g | ||
Cholesterol 609.5mg | 188 % | |
Sodium 3995mg | 138 % | |
Potassium 11507.2mg | 303 % | |
Total Carbohydrate 595g | 175 % | |
Dietary Fiber 62.4g | 249 % | |
Sugars, other 532.7g | ||
Protein 262.2g | 375 % | |
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: 4951
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