Cube meat into 3cm x 3cm cubes. Marinate meat in 1 tsp of Tikka Masala and 1 tsp of Madras with the crushed ginger and garlic. Leave to sit for 20 minutes. Heat the ghee in a thick-bottomed pan. Add the remainder of the curry spices to open up the aromatics. Stir for 15 seconds. Add the meat and brown evenly on all sides. Sprinkle with the flour. Add the onion liquid and cook for 5 minutes then add the remainder of the Tikka Masala and Madras curry. Continue to cook for 1 hour and 20 mins on a steady slow simmer until the meat is tender. Adjust the seasoning and serve with fragrant rice.
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|Serving Size: 1 Serving (942g)|
|Recipe Makes: 1|
|Calories from Fat: 1099 (66%)|
|Amt Per Serving||% DV|
|Total Fat 122.1g||163 %|
|Saturated Fat 72.3g||361 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 264mg||81 %|
|Sodium 1814.3mg||63 %|
|Potassium 3876.3mg||102 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 50.8g|
|Protein 89.5g||128 %|
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Calories per serving: 1656
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