Curry – Minced Meat – Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, half and half (or beef)
- 2 tablespoon oil, neutral
- 2 tablespoon, leveled curry powder, mild
- 1 kg potato (s), waxy
- 1 can cocktail fruits, mixed
- 1 small can mandarine (s)
- 1 teaspoon salt
- some pepper
- 3 tablespoon cashew nuts, roasted
Print Recipe
Pin Recipe Instructions
- Season the minced meat with salt and pepper and fry in hot oil in a large saucepan until crumbly. Then turn down the heat. Add the raw potatoes, peeled and cut into 1.5 cm cubes. Dust the curry powder over it and stir briefly. Deglaze with the fruit cocktail and the juice and simmer over low heat with the lid on for approx. 15 minutes, stirring occasionally. As soon as the potatoes are just cooked, turn off the stove. Put the drained mandarins on top and stop stirring so that they don`t disintegrate. Then let it steep for another 5 minutes with the lid on. Serve sprinkled with cashew nuts.
- But tastes even better without nuts and warmed up!
- Tips: If you can tolerate it, take spicy Madras curry powder. The dish will be creamier with mainly waxy potatoes.
- You can also add fresh fruit as you like or fry whole chicken fillets instead of minced meat (but then separately). Then you don`t have a stew, but a finer meal.
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