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Ingredientes
- 1 1/2 lb Skinned & boned duck meat weighed after discarding unwanted matter, cut into 1 1/4 inch (3cm) cubes
- 2 Tbsp. Ghee or possibly corn oil
- 3 x Garlic cloves, or possibly up to
- 6 x Garlic cloves, fine minced
- 8 ounce Onions, very finely minced
- 4 Tbsp. Balti masala paste
- 14 ounce Tinned tomatoes, strained
- 12 x Fresh tangarine segments minced
- 1 Tbsp. Fresh mint, minced
- 7 fl ounce Balti chicken stock -=Or possibly=- Water
- 1 Tbsp. Balti garam masala
- 1 Tbsp. Coriander leaves, very finely minced Aromatic salt, to taste
- 1 tsp White cummin seeds
- 1/2 tsp Black cummin seeds
- 1/2 tsp Wild onion seeds
Direcciones
- Heat the ghee or possibly oil in your karahi on high heat, then stir-fry the garlic and _spices_ for 30 seconds. Add in the onions and, reducing the heat, stir fry for about 10 min, allowing the onion to become translucent/soft and begin to brown. Add in the masala paste and the duck.
- Raise the heat again and bring to a brisk sizzle, stir-frying as needed for about 5 min.
- Add in the tomatoes, tangerine segments and mint. Add in the stock or possibly water, bit by bit, and simmer, stirring, on a lower heat for about 20 min.
- Test which the duck is cooked right through by cutting into one of the pcs. When cooked as you like it, add in the garam masala, fresh coriander and aromatic salt to taste. Simmer 5 min before serving.
- NB. You can substitute any poultry or possibly game meats or possibly joints for the duck in the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 688 | |
| Calories from Fat 500 | 73% |
| Total Fat 55.46g | 69% |
| Saturated Fat 20.27g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 85mg | 4% |
| Potassium 697mg | 20% |
| Total Carbs 33.51g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 22.89g | 15% |
| Protein 16.78g | 27% |
