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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 1,331.8
  • Total Fat: 87.4 g
  • Cholesterol: 310.3 mg
  • Sodium: 1,063.9 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 120.0 g

View full nutritional breakdown of My Paleo Tandoori calories by ingredient
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My Paleo Tandoori

Submitted by: FROGFARM

Introduction

My family and I have adapted this from a number of different spice combinations we saw in various recipes, as well as modifying it to be more paleo like using coconut oil instead of corn oil. My family and I have adapted this from a number of different spice combinations we saw in various recipes, as well as modifying it to be more paleo like using coconut oil instead of corn oil.
Number of Servings: 3

Ingredients

    Dry spice mix:

    3 tsp cumin
    2.5 tsp cayenne pepper
    2 tsp ginger
    2 tsp garlic
    2 tsp paprika
    2 tsp ground mustard
    1.5 tsp fenugreek
    1.5 tsp black pepper
    1 tsp cinnamon
    1 tsp coriander
    1 tsp turmeric
    1 tsp salt
    .5 tsp cardamom
    .5 tsp cloves
    .5 tsp mace
    .5 tsp nutmeg
    3 bay leaves
    OPTIONAL:
    3 tsp mango powder
    3 tsp dried mint
    3 tsp beet powder
    .5 tsp annatto seed

    For each tablespoon of dry spice mix, add:

    1 Tbsp plain full-fat yogurt
    1 Tbsp coconut oil
    1 Tbsp white wine vinegar
    1 Tbsp lemon juice

    and use

    2 pounds stew beef
    1 pound chicken thighs

Directions

Mix wet and dry spices into marinade. Add chopped meat, cover and let sit in fridge overnight, stirring occasionally.

Preheat oven to 325 F. Place covered dish in oven and cook for 2-3 hours.

Serving suggestion: With yogurt and fresh cilantro.

Serving Size: Makes three pounds of spicy meat

Number of Servings: 3

Recipe submitted by SparkPeople user FROGFARM.






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