Spicy kangaroo and lentils

Yield: 4 servings

Measure Ingredient
4 \N Pieces kangaroo fillet; (App 150g each)
1 tablespoon Extra virgin olive oil
\N \N For the lentils
½ cup Lentils soaked overnight in cold water
1 small Carrot; chopped into small
\N \N ; dice
1 small Onion; chopped finely
3 \N Cloves garlic
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 Œrest'.

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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