• low fat 2.31g 2.31%
  • low sat fat 0.61g 0.61%
  • med salt 151.83mg 0.15%
  • low sugar 1.77g 1.77%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in a saucepan and cook the onion and garlic over a medium heat until soft but not brown.
  2. Add the meat and brown on all sides, then add the garam masala, coriander roots, chilli, tomato paste, eggplant and beef stock.
  3. Cover and simmer for 45 minutes to 1 hour or until meat is tender. (Remember to use a low heat to prevent the meat from becoming tough.)
  4. Stir in the yoghurt and coriander and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
454.99g
100.00g
Energy (kJ)
1139.67kJ
250.48kJ
Protein (g)
33.48g
7.36g
Total fat (g)
10.50g
2.31g
- Saturated fat (g)
2.76g
0.61g
- Polyunsaturated fat (g)
1.53g
0.34g
- Monounsaturated fat (g)
5.13g
1.13g
Cholesterol (mg)
72.81mg
16.00mg
Carbohydrate-available (g)
8.96g
1.97g
CarbohydrateSE (g)
8.46g
1.86g
- Sugars (g)
8.05g
1.77g
Water (g)
271.49g
59.67g
Dietary fibre (g)
4.51g
0.99g
Thiamin (mg)
0.18mg
0.04mg
Riboflavin (mg)
0.34mg
0.07mg
Niacin (mg)
6.40mg
1.41mg
Niacin equivalents (mg)
13.14mg
2.89mg
Vitamin C (mg)
9.63mg
2.12mg
Total folate (ug)
65.85ug
14.47ug
Total vitamin A equivalents (ug)
30.62ug
6.73ug
Retinol (ug)
3.75ug
0.82ug
Beta carotene equivalents (ug)
161.72ug
35.54ug
Sodium (mg)
690.82mg
151.83mg
Potassium (mg)
792.63mg
174.21mg
Magnesium (mg)
45.74mg
10.05mg
Calcium (mg)
71.79mg
15.78mg
Phosphorus (mg)
315.82mg
69.41mg
Iron (mg)
3.19mg
0.70mg
Zinc (mg)
4.80mg
1.05mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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