Asian mincing pan

Name: Asian mincing pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Basmati Rice; 7-10 Tbsp Salt; 200 g Carrots; 1 medium onion; 1 Garlic clove; 300 g Chinese cabbage; 350 g mixed minced meat; 3 TABLESPOONS asian sweet-hot chili sauce; 2 TABLESPOONS Oil; 2 TEASPOONS Curry Powder; 200 ml Vegetable broth (instant); 1 TEASPOON Cumin; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Lime juice; 2-3 stem(s) Coriander; 7-10 Tbsp Lime wedges and coriander

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Basmati Rice
7-10 Tbsp Salt
200 g Carrots
1 medium onion
1 Garlic clove
300 g Chinese cabbage
350 g mixed minced meat
3 TABLESPOONS asian sweet-hot chili sauce
2 TABLESPOONS Oil
2 TEASPOONS Curry Powder
200 ml Vegetable broth (instant)
1 TEASPOON Cumin
7-10 Tbsp Pepper
2-3 TABLESPOONS Lime juice
2-3 stem(s) Coriander
7-10 Tbsp Lime wedges and coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel, wash and finely dice carrots. Peel and chop onion and garlic. Clean, wash and chop the cabbage.
2
Mix the mince and chili sauce. Heat the oil in a pan, fry the mince in it until crumbly, season with salt. Take out. Brown onion and garlic in the frying fat, dust with curry and sauté. Add carrots and Chinese cabbage and fry.
3
Add minced meat and deglaze with vegetable stock. Add cumin and simmer for 5-7 minutes. Fold in rice, season with salt, pepper and lime juice. Wash coriander, dab dry, chop finely and stir in.
4
Serve garnished with lime wedges and coriander.