Curryhackbraten

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and dice the carrots. Clean, wash and cut leek into rings, except for 1 stick. Cut the leek in half crosswise and slit lengthwise. Blanch in boiling water for 3 minutes. Soak white bread in cold water. Pour rice into the boiling broth and cook for 8 minutes. Add half of each chopped vegetable to the rice and cook for 5 minutes. Fold in 1-2 tablespoons of curry and season to taste with salt and pepper. Knead minced meat with eggs, salt, pepper and squeezed white bread. Spread the minced meat on the moistened work surface to a square of about 30x30 cm and cover with blanched leek. Spread curried rice on the leek. Roll up the minced meat and place it in a flat, oil-coated roasting pan. Pour on 3/8 litres of water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50-55 minutes. 15 minutes before the end of the cooking time, place the remaining vegetables in the roaster, add 1/8 litre of water and continue cooking. Mix cream with flour and remaining curry. Take the meatloaf out of the roaster and keep it warm. Stir the cream mixture into the roast stock and bring to the boil, season to taste. Garnish roast with parsley and curry and serve in the sauce

2. 2

   Protein: 49,91 g

3. 3

   Carbohydrates: 55,73 g

4. 4

   Bowl + plate: Gein