Heat oil and fry onions till golden. Add green chilli, ginger and garlic pastes and fry well. Add chilli powder, garam masala and coriander and fry well adding a little water to avoid burning the paste. When the oil separates from the paste, add chopped tomatoes and let cook. When the tomatoes are cooked, add lamb, yoghurt, and salt to taste. Cook until the lamb is tender. Add ground cashew nuts and coconut cream and simmer for another 5 minutes. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (55%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 2.4mg||1 %|
|Sodium 53mg||2 %|
|Potassium 330.9mg||9 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.9g|
|Protein 4.6g||7 %|
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Calories per serving: 184
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