1. Heat the ghee in a large saucepan, add the onion, ginger and garlic and fry until the onion is golden. 2. Add the tomato, turmeric, chilli powder, ground coriander, cumin, 1/2 teaspooon salt and garam masala. Stir and continue to fry until the fat runs clear of the spices, then add boiling water and mix well. 3. Add the meat and cook, covered, over a low heat for about 1 hour, until tender and the sauce is thick. 4. Add the potato and a little extra water, if necessary, and cook for a further 10-15 minutes until tender but not soft. 5. Sprinkle on the coriander leaves and extra salt to taste. Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96 From: "Imran C."
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 4|
|Calories from Fat: 1665 (92%)|
|Amt Per Serving||% DV|
|Total Fat 185g||247 %|
|Saturated Fat 86g||430 %|
|Monounsaturated Fat 74.7g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 248.6mg||77 %|
|Sodium 104.3mg||4 %|
|Potassium 707.9mg||19 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 14.9g|
|Protein 19.2g||27 %|
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Calories per serving: 1813
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