Indian meat loaf

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the spring onions into rings. Peel garlic and press it through a garlic press. Pour chick peas onto a sieve, rinse with cold water and drain. Knead minced meat, curry paste, egg, breadcrumbs, half of the spring onions and chickpeas. Season with salt, pepper and garlic. Shape the mince into a loaf, turn it in sesame seeds and place it on a lightly oiled baking tray.

2. 2

   Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour, covering with tin foil if necessary. For the sauce, peel the pineapple and cut it into pieces. Peel ginger and dice finely. Clean, wash, halve and core the chillies. Cut the chilli pepper into fine cubes. Heat 4 tablespoons of oil in a saucepan, sprinkle flour and curry over it and sauté briefly. Add the pineapple juice while stirring. Bring the sauce to the boil. Add pineapple pieces, chilli and ginger and simmer for 5 minutes. Season to taste with salt. Heat 1 tablespoon of oil in another pot.

3. 3

   Add the pineapple juice while stirring. Bring the sauce to the boil. Add pineapple pieces, chilli and ginger and simmer for 5 minutes. Season to taste with salt. Heat 1 tablespoon of oil in another pot. Fry the remaining spring onions and chickpeas briefly and stir in 4 tablespoons of the sauce. Meanwhile cook rice in boiling salted water according to package instructions. Wash the coriander, dab dry and pluck the leaves from the stalks. Cut the meatloaf into slices and arrange on a plate with sauce and vegetables. Add rice and remaining sauce. Sprinkle with coriander

4. 4

   Fry the remaining spring onions and chickpeas briefly and stir in 4 tablespoons of the sauce. Meanwhile cook rice in boiling salted water according to package instructions. Wash the coriander, dab dry and pluck the leaves from the stalks. Cut the meatloaf into slices and arrange on a plate with sauce and vegetables. Add rice and remaining sauce. Sprinkle with coriander

5. 5

   With 6 people:

Nutrition Facts

KCAL
680 kcal

CARBS
59 g

FATS
32 g

PROTEINS
40 g