Indian Sheep Tongue Tikka Masala 'Tacos' | #BodinePot

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and regular milk is often cheaper.

Introduce the recipe and the ingredients.

Cut excess fat off the raw sheep tongue.

Wash the sheep tongue with vinegar, rubbing it in vigorously.

Rinse the tongue and place it in a pot with water and salt to boil for about 2 hours.

Once boiled, let the tongue cool and pinch the skin off; it should peel off easily if done.

Prepare the slaw by combining Asian cabbage, shredded carrots, thinly sliced onions, chopped spinach, 2 tablespoons of plain yogurt, and a little vinegar in a bowl.

Mix the slaw ingredients together until well combined.

Heat a skillet and add about 1 tablespoon of olive oil.

Add chopped onions and cook until translucent, then add tomato paste and 1.5 tablespoons of tikka masala paste.

Add spices: 1 tablespoon of chili powder, 1 tablespoon of ground cumin, and 1 cup of chicken broth.

Add about 2 cups of sheep tongue to the skillet.

Prepare taco shells by placing them in the oven to warm.

Roll out dough for naan, rub a little oil on top, and let it rest until air bubbles form.

Assemble the tacos by adding slaw and sheep tongue to the taco shells.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens