In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings. Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 17:33:27 +1000 (EST) From: "I. Chaudhary"
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|Serving Size: 1 Serving (900g)|
|Recipe Makes: 1|
|Calories from Fat: 1212 (66%)|
|Amt Per Serving||% DV|
|Total Fat 134.6g||180 %|
|Saturated Fat 48g||240 %|
|Monounsaturated Fat 61.2g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 295.7mg||91 %|
|Sodium 1897mg||65 %|
|Potassium 4355.1mg||115 %|
|Total Carbohydrate 79g||23 %|
|Dietary Fiber 22.6g||90 %|
|Sugars, other 56.4g|
|Protein 93.3g||133 %|
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Calories per serving: 1831
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