Grind, pound or blend in a liquidizer the cashew nuts, garlic, chilli powder, ginger, ground coriander, turmeric, coriander leaves, garam masala and pepper. Heat the butter or ghee in a pan, add the onion and fry until golden, then add the blended spices and fry for a further 5 minutes. Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and 1/2 tsp salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened. Sprinkle on the curry leaves. Teresas Favourite Recipe! Compiled: Imran C. Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:04:54 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4|
|Calories from Fat: 1966 (93%)|
|Amt Per Serving||% DV|
|Total Fat 218.5g||291 %|
|Saturated Fat 104.6g||523 %|
|Monounsaturated Fat 84.8g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 275.5mg||85 %|
|Sodium 236.4mg||8 %|
|Potassium 613.3mg||16 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.6g|
|Protein 23.1g||33 %|
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Calories per serving: 2110
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