Directions:
- Brown the meat in shortening, remove meat. Add onion, garlic and cook till tender BUT NOT BROWN. Return meat to skillet. Add tomatoes, curry powder, and 2 teaspoons salt. Heat to boiling, Blend flour and 1/2 cup cold water. stir into meat mixture. Cook and sti till bubbly. Pack into hot pint jars, leaving a 1 inch head space. Adjust lids. Process in the pressure canner at 10 pounds. 75 minutes.
- BEFORE SERVING: Boil, uncovered at least 10 minutes BEFORE you taste or use. Serve with Hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.02 Kcal (1675 kJ) | ||
| Calories from fat | 161.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Cholesterol | 147.42mg | 49% | |
| Sodium | 151.19mg | 6% | |
| Potassium | 795.32mg | 17% | |
| Total Carbs | 8.51g | 3% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 46.61g | 93% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 4.8mg | 27% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.18 Kcal (541 kJ) | ||
| Calories from fat | 52.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 28% | |
|---|---|---|---|
| Cholesterol | 47.61mg | 49% | |
| Sodium | 48.82mg | 6% | |
| Potassium | 256.84mg | 17% | |
| Total Carbs | 2.75g | 3% | |
| Sugars | 0.83g | 10% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 15.05g | 93% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 1.6mg | 27% | |
| Calcium | 12.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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