Beef curry with sesame rice cakes

Name: Beef curry with sesame rice cakes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 800 g Beef goulash; 3 Onions; 2 Carrots; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tsp Curry Powder; 1 can(s) (425 ml each) unsweetened coconut milk; 250 g Basmati rice; 2 TABLESPOONS Sesame; 1 TABLESPOON Butter; 3 Eggs (Gr. M); 2-3 TABLESPOONS clarified butter; 1 Organic Lime; 150 g frozen peas; 2 Spring onions; 4 Stem/s Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Saving time made easy: If you prepare curry and rice the day before, you can fry the hearty thalers the next day while warming up

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

800 g Beef goulash
3 Onions
2 Carrots
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tsp Curry Powder
1 can(s) (425 ml each) unsweetened coconut milk
250 g Basmati rice
2 TABLESPOONS Sesame
1 TABLESPOON Butter
3 Eggs (Gr. M)
2-3 TABLESPOONS clarified butter
1 Organic Lime
150 g frozen peas
2 Spring onions
4 Stem/s Parsley

Directions

1
Cut goulash into smaller cubes. Peel and finely dice onions and carrots. Heat oil, fry meat in it in 2 portions, season with salt and pepper. Add onions and carrots and fry briefly. Sprinkle curry powder over it and sauté briefly. Deglaze with 600 ml water and coconut milk, bring to the boil and simmer for about 1 1⁄2 hours.
2
Meanwhile cook the rice in boiling salted water according to package instructions. Roast sesame seeds in a pan without fat, remove. Put rice in a bowl, add sesame seeds, butter and eggs and mix everything well. Season rice mixture with salt and pepper.
3
Heat the clarified butter in portions in a pan. Fry approx. 20 rice cakes from the mixture in portions on each side 1 1⁄2 for 2 minutes. Keep the cookies warm.
4
Wash the lime, grate the peel. Halve lime and squeeze. Stir peel and juice into the curry. Add frozen peas, simmer for another 5 minutes. Season curry with salt and pepper. Clean, wash and cut spring onions into rings. Wash and chop parsley. Stir both into the curry. Serve with rice thalers.
5
Place 1 tablespoon of rice mixture per cookie in the pan and smooth it down with the back of a tablespoon. Fry over medium heat until golden brown.