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Ingredientes
- 1 x Turkey leg - (abt 3 to 4 lbs)
- 6 ounce Tamarind pods (or possibly 1/3 c. tamarind paste mixed with 3/4 c. water)
- 2 Tbsp. Sesame seeds
- 2 Tbsp. Cumin seeds
- 2 tsp Celery seeds
- 1 Tbsp. Cracked black pepper
- 1/2 tsp Cayenne pepper
- 2 x Shallots peeled, halved
- 2 x Garlic cloves peeled
- 1 Tbsp. Honey
- 2 tsp Worcestershire sauce
- 1/4 c. Vegetable oil
- 2 tsp Coarse salt
Direcciones
- If using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with sufficient water to cover by an inch. Cook over medium-low heat, covered, till soft, about 30 min. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, that should measure about 1/2 c., and add in to which 1/2 c. of the reserved cooking liquid. (Or possibly, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, that should measure about 1 c..)
- In a small dry skillet, toast sesame and cumin seeds over medium-low heat till fragrant and lightly colored, about 2 min. Place in small bowl and add in celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add in spice and whirl to pulverize slightly. Add in tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade proportionately on turkey leg and let marinate in refrigerator 3 hrs or possibly overnight.
- Preheat oven to 375 degrees.
- Remove turkey leg from refrigerator and season proportionately on all sides with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 min. Remove the foil and continue to cook 20 to 50 min, till fork inserted in meat slips out easily or possibly instant-read thermometer inserted in thickest part of joint measures 165 degrees. Remove leg from oven, let cold and shred meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 1275 | |
| Calories from Fat 660 | 52% |
| Total Fat 75.24g | 94% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 1.41g | |
| Cholesterol 62mg | 21% |
| Sodium 4914mg | 205% |
| Potassium 1859mg | 53% |
| Total Carbs 141.07g | 38% |
| Dietary Fiber 14.4g | 48% |
| Sugars 116.59g | 78% |
| Protein 29.13g | 47% |
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