Indian

My Paleo Tandoori is for Dinner.

My Paleo Tandoori takes 1440 minutes to prepare.

My Paleo Tandoori takes 180 minutes to cook.

My Paleo Tandoori makes 3 servings.

The ingredients for My Paleo Tandoori are:

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

Here is how you make My Paleo Tandoori:

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 meatNumber of Servings: 3Recipe submitted by SparkPeople user FROGFARM.

The nutritional information for My Paleo Tandoori is:

• 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

My Paleo Tandoori is Indian cuisine.

The dietary needs meet for My Paleo Tandoori is Low Carb