|4||Pieces kangaroo fillet; (App 150g each)|
|1 tablespoon||Extra virgin olive oil|
|For the lentils|
|½ cup||Lentils soaked overnight in cold water|
|1 small||Carrot; chopped into small|
|1 small||Onion; chopped finely|
|1 teaspoon||Powdered ginger|
|1 tablespoon||Ground cumin|
|½ teaspoon||Cardamom seeds|
|2 cups||Chicken stock|
|1 cup||Mixture of chopped basil; mint and coriander|
Simmer onion, carrot and garlic in olive oil.
After 3 minutes add spices and cook for further two minutes.
Add lentils and chicken stock and simmer for 1 hour or until mixture has reduced to a thickish consistency.
Stir in herbs.
10 minutes before serving, brush fillets with olive oil and sear in very hot pan for two to three minutes keeping the meat rare to medium rare.
Remove fillets and allow to stand in warm place for a few minutes to allow meat to rest'.
Serve fillet with the spicy lentil sauce.
Leftover potential: Best eaten immediately after cooking.
Converted by MC_Buster.
Per serving: 68 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1084mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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