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Receta Kangaroo, Potato And Spinach Curry
by Global Cookbook

Kangaroo, Potato And Spinach Curry
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Ingredientes

  • 1 kg Kangaroo diced Salt & Pepper
  • 2 Tbsp. grnd Coriander Vegetable Oil
  • 1 x 2 tbs grnd Cumin
  • 2 x diced brown onions
  • 1 Tbsp. grnd Turmeric
  • 2 x crushed clv garlic
  • 200 gm Plain lowfat yoghurt
  • 1 kg diced potato
  • 1 x 410 g can Crushed tomatoes
  • 1 x juiced lime
  • 2 Tbsp. tomato paste
  • 100 gm English Spinach

Direcciones

  1. Combine Coriander, Cumin, Lowfat yoghurt and Lime in a large bowl, add in Kangaroo and mix well.
  2. Cover and place in fridge for 2-4 hrs or possibly overnight, if possible.
  3. Heat oil and cook garlic and onions till soft.
  4. Stir in Kangaroo mix, potatoes, crushed tomatoes, tomato paste and seasoning.
  5. Bring to slow boil.
  6. Reduce to simmer for 1-1.5 hrs or possibly till tender.
  7. Check seasoning and add in Spinach, simmer for 3-5 min or possibly till Spinach has wilted.
  8. Serve with Rice or possibly Nann bread and enjoy!