Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up. Let stuffing cool. Recipe by: Jasmines Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by email@example.com on Jun 8, 1997
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 1|
|Calories from Fat: 728 (59%)|
|Amt Per Serving||% DV|
|Total Fat 80.8g||108 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 36.5g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 258.6mg||80 %|
|Sodium 258.9mg||9 %|
|Potassium 2115mg||56 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 21g|
|Protein 98.1g||140 %|
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Calories per serving: 1239
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