Chop the meat and fry the onion, garlic and ginger until golden in half the ghee or oil. Mix the spices with a little water to make a paste. Add to the onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and paste) and chillies. Cook for a further 10 minutes. Meanwhile fry the meat in a separate pan in the remaining ghee or oil, until sealed (5-10 minutes). Combine all ingredients in a casserole dish and cook in a preheated oven at 200 C for 45-60 minutes. This curry can be left to marinate overnight or it can be frozen.
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 4|
|Calories from Fat: 381 (61%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 111.4mg||34 %|
|Sodium 277.7mg||10 %|
|Potassium 1476.6mg||39 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 21.3g|
|Protein 36.7g||52 %|
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Calories per serving: 622
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