===========================> Directions <======================== Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the Coconut milk, thick and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy. ISBN #962 224 010 0
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|Serving Size: 1 Serving (1642g)|
|Recipe Makes: 1|
|Calories from Fat: 2932 (79%)|
|Amt Per Serving||% DV|
|Total Fat 325.8g||434 %|
|Saturated Fat 149.6g||748 %|
|Monounsaturated Fat 117.6g|
|Polyunsanturated Fat 33.2g|
|Cholesterol 445.5mg||137 %|
|Sodium 541.5mg||19 %|
|Potassium 5101.8mg||134 %|
|Total Carbohydrate 79.4g||23 %|
|Dietary Fiber 32.9g||132 %|
|Sugars, other 46.5g|
|Protein 148.5g||212 %|
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Calories per serving: 3700
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