Melt the butter in a large frying pan and fry the onions until just beginning to brown. Add the lamb and cook until browned. Add the garlic, ginger, yoghurt, Turmeric, Coriander, Cumin, Nutmeg, Cayenne Pepper and water and bring to the boil. Cover and simmer for 30 minutes or until the meat is tender. Stir in the cream, almonds, salt and Garam Masala. Heat through gently and serve garnished with the toasted almonds.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4|
|Calories from Fat: 341 (64%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 118.1mg||36 %|
|Sodium 127.3mg||4 %|
|Potassium 786.6mg||21 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 18.7g|
|Protein 26.4g||38 %|
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Calories per serving: 533
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