800 g of panther cut into strips
1 tablespoon of salt
4 cloves of garlic, mashed
1/4 cup of chopped parsley
5 soup spoons of oil
4 medium-sized potatoes, peeled and cut into cubes (480 g)
1 cup of fresh or frozen peas (120 g)
1 cup of hot water (240 ml)
1 soup spoon of orange peel, grated
800 g of panther cut into strips
1 tablespoon of salt
4 cloves of garlic, mashed
1/4 cup of chopped parsley
5 soup spoons of oil
4 medium-sized potatoes, peeled and cut into cubes (480 g)
1 cup of fresh or frozen peas (120 g)
1 cup of hot water (240 ml)
1 soup spoon of orange peel, grated
In a medium-sized bowl, season the meat with salt, garlic, and parsley
In a large frying pan, heat 4 soup spoons of oil over high heat and fry small portions of the meat until golden brown (around 20 minutes)
Remove with a slotted spoon and transfer to a serving dish
Repeat the process with the remaining meat, frying in small portions each time
Bring the meat back to the frying pan and add potatoes, peas, and remaining oil
Mix well
Add hot water and simmer, scraping the bottom of the pan with a wooden spoon
Add orange peel, reduce heat, and cook until potatoes and peas are slightly tender (around 20 minutes)
Transfer to the serving dish and serve immediately
358 calories per serving
