Potato – Minced Meat – Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 tablespoon olive oil
- 1 large onion (s)
- 0.5 teaspoon ½ cumin
- 2 tablespoon coriander, dried
- 1 clove garlic
- 150 ml water
- 300 g potato (s), peeled and diced
- 0.5 teaspoon ½ curry, sweeter
- 400 g canned chickpeas, drained
- 300 g Mett, Thurinian or seasoned minced meat
Print Recipe
Pin Recipe Instructions
- Let the oil get hot in a saucepan on the stove. Add the onions and fry them, they shouldn`t turn brown, then it will be too bitter. Stir every now and then and let fry for approx. 5 - 6 minutes.
- Turn down the heat and add the cumin, coriander, garlic and curry powder, simmer in the saucepan for 2 minutes and continue to stir. Add the water and let it bubble up. Mix the potatoes with the chickpeas and add and simmer for 10 minutes, stirring occasionally.
- Shape the minced meat into small balls and add them to the pan, simmer gently until the water is completely gone. Serve hot in small bowls!
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