Heat a large heavy based pan and brown the lamb in the peanut oil. Combine the onions, yoghurt, chillies, garlic and almonds in a food processor and puree. Place the lamb into a casserole dish and add the yoghurt and other ingredients. Sprinkle with the ground cumin and coriander. Cover and cook at a low temperature for around 1-11/2 hours. Remove, rest and sprinkle with the fresh coriander just before serving. Serve with a selection of vegetables. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1086 (82%)|
|Amt Per Serving||% DV|
|Total Fat 120.6g||161 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 67.8g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 0mg||0 %|
|Sodium 239.3mg||8 %|
|Potassium 1557mg||41 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 23.1g||93 %|
|Sugars, other 27.8g|
|Protein 33g||47 %|
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Calories per serving: 1318
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