Red minced meat curry
easy
40 mins
40 mins
Ingredients
- 1 small aubergine
- 1/2 small onion
- 150 g Minced beef
- 1 Egg Yolk
- 1-2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 knife tip ground cinnamon
- 1 1/2 TABLESPOONS Oil
- 1 TEASPOON Tomato paste
- 100 ml Vegetable broth (instant)
- 1 can(s) (165 ml) Coconut milk
- 1 TEASPOON red curry paste (Asian store)
- 1 untreated lime
- 1 small clove of garlic
- 75 g Whole milk yoghurt
- 7-10 Tbsp Mint and lime
Directions
- 1
Clean, wash and cut the aubergine into large cubes. Peel and finely dice the onion. Knead minced meat, egg yolk, breadcrumbs, onion, some salt, pepper and cinnamon. Form small meatballs (walnut-sized) with moistened hands.
- 2
Heat 1 teaspoon of oil in a frying pan and fry the meatballs all around, turning them over, and take them out. Add 1 tablespoon of oil to the cooking fat and fry the eggplant cubes in it. Salt the aubergine, stir in the tomato paste and add the meatballs.
- 3
Deglaze with broth and coconut milk. Add red curry paste to taste (very hot), bring to the boil and simmer covered for about 5 minutes. In the meantime, wash the lime thoroughly, grate dry and peel off the peel in fine strips with a julienne nipper.
- 4
Halve the lime and squeeze it. Peel garlic and press it through a garlic press. Mix yoghurt, garlic, lime zest, except for a little bit for sprinkling, and about 1 tablespoon lime juice.
- 5
Season to taste with salt. Season the minced meat curry with the remaining lime juice and serve in a deep bowl. Add yoghurt. Garnish with mint and lime. Flatbread tastes good with it.
Nutrition Facts
940 kcal
27 g
70 g
48 g
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