Indian beef olive

Name: Indian beef olive
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Almond kernels without skin; 1 small bunch of coriander; 2 smaller carrots (approx. 80 g each); 7-10 Tbsp Salt; 1 (approx. 300 g) Mango; 1 red and green pepper; 3 spring onions; 1 Stalk leek (leek); 6 Turkey escalope (approx. 125 g each); 7-10 Tbsp Pepper; 9 TSP Mango chutney; 200 g Basmati Rice; 3 TABLESPOONS Olive oil; 1/2 TABLESPOON yellow curry paste; 300 ml Vegetable broth (instant); 1 can(s) (400 ml) Coconut milk; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Toothpicks

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Almond kernels without skin
1 small bunch of coriander
2 smaller carrots (approx. 80 g each)
7-10 Tbsp Salt
1 (approx. 300 g) Mango
1 red and green pepper
3 spring onions
1 Stalk leek (leek)
6 Turkey escalope (approx. 125 g each)
7-10 Tbsp Pepper
9 TSP Mango chutney
200 g Basmati Rice
3 TABLESPOONS Olive oil
1/2 TABLESPOON yellow curry paste
300 ml Vegetable broth (instant)
1 can(s) (400 ml) Coconut milk
2-3 TEASPOONS Cornstarch
7-10 Tbsp Toothpicks

Directions

1
Roast the almonds in a pan without fat until golden brown, take them out. Wash coriander, dab dry, pluck leaves from the stalks and chop coarsely. Peel, wash and quarter carrots lengthwise.
2
Cook in boiling salted water for four to six minutes. Cut mango halves from the stone. Peel the flesh and cut into longish strips. Clean and wash the peppers, dab dry and cut into strips.
3
Clean and wash spring onions and leek, dab dry and cut into slanted rings. Wash the meat, dab dry and tap flatter. Season meat with salt and pepper, brush each with 1 1/2 teaspoon chutney.
4
Place a strip of mango and carrot on each, sprinkle with about half of the spring onions and roll up. Fix the roulades with toothpicks. Prepare rice in boiling salted water according to package instructions.
5
Heat two tablespoons of oil in a large pan. Fry the roulades in it for three to four minutes. Cut the remaining carrot and mango into pieces. Remove the roulades, place them on a baking tray and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for eight to twelve minutes.
6
Heat 1 tablespoon of oil in another pan. Brown the bell peppers, leek, remaining spring onions and carrots in it. After two minutes add curry paste and fry for two to three minutes. Deglaze with stock and coconut milk and continue cooking for four minutes.
7
In the meantime, mix the starch with a little water until smooth and use it to thicken the curry slightly, bring to the boil again. Fold the mango into the curry, season with salt and pepper and add the roulades.
8
Fold the coriander and almonds into the rice. Arrange the roulade pot in a preheated bowl and serve with the rice.