Dieters Curry-leek-ginger-chilli Minced Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 1 onion (s), peeled and cut into fine cubes
- 2 leeks, thinly sliced (not the green at the back)
- 3 clove (s) garlic, peeled and cut into fine cubes
- 1 piece (s) ginger, the size a thumb, peeled and finely grated
- 1 chilli pepper (s), red, cut into fine strips
- 1 tablespoon curry powder
- 0.25 liter ¼ vegetable stock
- 200 g cream
- sea-salt
- Worcestershire sauce
- 2 plate / s Mie noodles
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Cook Mie noodles in salted water. Rinse and drain well with cold water.
- Fry the onion in clarified butter, add the leek, garlic cloves, ginger, red chilli pepper and lightly sear. Stir in the minced meat and fry until crumbly. Dust with a good 1 tablespoon of curry powder and mix in. Deglaze with the vegetable stock. Fold in the cream and simmer gently for 20 minutes - this reduces the liquid a little. Fold in the Mie noodles and heat.
- Season to taste with sea salt and Worcestershire sauce.
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