Oriental meatballs with caramel-carrots and curry sauce
easy
40 mins
40 mins
Ingredients
- 1/2 bunch Mint
- 2 discs Toast
- 500 g mixed minced meat
- 1 egg (size M)
- 50 g chopped almonds
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Carrots
- 200 g Basmati rice
- 1 TABLESPOON clarified butter
- 1 TEASPOON Curry
- 1 TEASPOON Turmeric
- 200 g Whipped cream
- 1 TABLESPOON Butter
- 1 TEASPOON Sugar
- 1 TEASPOON Rose water
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the mint and dab dry. Pluck leaves from the stalks, except for a few for decoration, and chop finely. Soak toast in water. Knead minced meat, egg, squeezed toast, almonds and mint. Then season with salt and pepper. With moistened hands, form oval meatballs from the minced mass and put them on wooden skewers.
- 2
Clean the carrots, leaving some of the greenery. Peel and wash the carrots and cut them in half lengthwise. Boil 400 ml salted water. Add rice, bring to the boil again and let it swell for 20 minutes at low heat. Meanwhile cook carrots in salted water for 10-12 minutes. Heat clarified butter in a pan and fry the meatballs for about 6 minutes, turning them over. Remove from the pan and keep warm. Add curry and turmeric to the frying fat and fry briefly. Deglaze with cream and a cup of water. Season with salt and pepper and simmer for 5 minutes. Melt butter and sugar in a pan. Swirl carrots in it.
- 3
Remove from the pan and keep warm. Add curry and turmeric to the frying fat and fry briefly. Deglaze with cream and a cup of water. Season with salt and pepper and simmer for 5 minutes. Melt butter and sugar in a pan. Swirl carrots in it. Drain rice, let it drain and sprinkle with rose water. Arrange carrots, meatballs, rice and sauce and garnish with mint
Nutrition Facts
730 kcal
55 g
42 g
36 g
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