Blend the ginger, garlic and water to a paste. In a large saute pan, brown the meat with the vegetable oil. Remove the meat from the pan and hold. To the pan add the cardamom, cloves, peppercorns, bay and cinnamon. When fragrant, add the onions. Brown well. Then add the ginger garlic paste. Next add the coriander, cumin, kashmiri powder, salt and meat to the pan. Then add the yogurt slowly. Add the water and simmer about one hour until the meat is tender and flavors are well blended. Finish with garam masala prior to serving.
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 660 (89%)|
|Amt Per Serving||% DV|
|Total Fat 73.3g||98 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 51.8g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 279.1mg||10 %|
|Potassium 467.6mg||12 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 16.9g|
|Protein 5.5g||8 %|
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Calories per serving: 739
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