Indian potatoes

Name: Indian potatoes
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 200 g Turkey escalope; 1 (approx. 200 g) Stalk leek (leek); 1 can(s) (314 ml) Mandarin Oranges; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 200 g Schmand; 1/3 Potatoes in marinade

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

200 g Turkey escalope
1 (approx. 200 g) Stalk leek (leek)
1 can(s) (314 ml) Mandarin Oranges
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
200 g Schmand
1/3 Potatoes in marinade

Directions

1
Wash the turkey escalopes, dab dry and cut into strips. Clean and wash the leek and cut into thin rings. Drain mandarin oranges on a sieve, collecting the juice. Heat oil in a pan. Fry the meat for about 4 minutes until golden brown all around.
2
Season with salt, pepper and curry. Mix sour cream and 4 tablespoons of tangerine juice, season with salt, pepper and curry. Mix 1/3 of the potatoes in marinade, meat, leek and tangerines with the curry sauce. Leave to stand for approx. 30 minutes
3
Waiting time approx. 30 minutes