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Suggest a better description(from the Kashmiri book in India) (similar to the "Lamb Chops Kashmiri-Style" posted previously by Imran Chaudhary, but different in some details) Flatten chops. Tie spices in a muslin/cheesecloth bag. Heat the milk. Add meat and the bag of spices and simmer until liquid evaporates and chops are tender. Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in ghii. Serve. (Some like to rub garlic on the chops before dipping.) Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson
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Serving Size: 1 Serving (543g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1931 | ||
Calories from Fat: 1776 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.3g | 263 % | |
Saturated Fat 120.7g | 604 % | |
Monounsaturated Fat 50.4g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 502.2mg | 155 % | |
Sodium 398.9mg | 14 % | |
Potassium 1164.6mg | 31 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 22.3g | 89 % | |
Sugars, other 27.2g | ||
Protein 15.2g | 22 % | |
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: 1931
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