Turkey goulash Tandoori
easy
90 mins
90 mins
Ingredients
- 1 Bag (25 g) Tandoori spice mix Indian style
- 150 g Skimmed milk yoghurt
- 10 g Sugar
- 500 g flaring turkey leg
- 1 small head cauliflower
- 7-10 Tbsp Salt
- 1 chili pepper
- 2 Bay leaves
- 1 TABLESPOON Curry
- 1 TABLESPOON Flour
- 200 g Long grain rice
- 2 Spring onions
- 125 g red lentils
- 7-10 Tbsp Pepper
- 7-10 Tbsp ground cilantro
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Lemon
Directions
- 1
Mix the spice mixture, yoghurt and sugar. Wash the turkey, dab dry and cut into large cubes. Mix marinade and meat, let stand for about 1 hour. In the meantime, clean and wash the cauliflower and cut it into small florets. Pour into 1/2 litre boiling salted water. Cook for about 8 minutes.
- 2
Drain and collect the vegetable water. Carve the chillies lengthwise, remove seeds and chop. Fry the turkey meat in hot oil while turning for about 10 minutes at high heat. Season with chilli, laurel and salt. Dust with curry and flour. Deglaze with vegetable water. Let it braise for about 30 minutes. Meanwhile cook rice in boiling salted water for 15-18 minutes. Clean, wash and cut spring onions into rings. Add the lentils and spring onions to the meat and braise for another 10 minutes. Add the cauliflower and heat up. Season again with salt, pepper, coriander and lemon juice.
- 3
Let it braise for about 30 minutes. Meanwhile cook rice in boiling salted water for 15-18 minutes. Clean, wash and cut spring onions into rings. Add the lentils and spring onions to the meat and braise for another 10 minutes. Add the cauliflower and heat up. Season again with salt, pepper, coriander and lemon juice. Serve garnished with lemon wedges. Serve with rice
Nutrition Facts
480 kcal
66 g
6 g
41 g
More Delicious Recipes
