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Suggest a better descriptionMelt the butter in a saucepan. Add the onions and fry until golden. Stir in the Ginger, Minced Garlic, Chili Powder and Coriander and fry for 1 minute. Add the pork cubes and brown on all sides. Add the salt and about 4 tbs of the yoghurt. Cook, stirring occasionally, until the yoghurt evaporates. Add another 4 tbs of yoghurt and cook until it evaporates. Continue in this way, stirring occasionally until all the yoghurt has been added and there is no liquid in the pan. Mix together the almonds and cream and stir into the pork mixture. Add the Cinnamon and Mace and bring to the boil, stirring. Cover the pan and simmer for 25 minutes or until the pork is tender, stirring occasionally to prevent sticking. If the mixture is too thick, gradually add boiling water until the mixture is desired the consistency.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 servings | ||
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Calories: 12 | ||
Calories from Fat: 5 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 53.1mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 0.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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