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Beef and Potato Curry with Oven-Baked Cumin Rice
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Beef and Potato Curry with Oven-Baked Cumin Rice

1 h 15Pour 4Nutri-Score C€€
par @michaelfinch18 imports0 fois cuisinée
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Ingrédients

4 personnes
  • onion (diced)Fruits et légumes1 morceau
  • potatoes (peeled and cut into chunks)Fruits et légumes3 morceaux
  • ginger (peeled)Fruits et légumes20 g
  • garlic (peeled)Fruits et légumes4 morceaux
  • fresh turmeric (peeled)Fruits et légumes10 g
  • oilÉpicerie30 ml
  • gheeProduits laitiers20 g
  • bay leavesÉpices2 morceaux
  • cumin seedsÉpices5 g
  • diced beef (diced)Viandes600 g
  • ground corianderÉpices8 g
  • ground cuminÉpices6 g
  • chili powderÉpices5 g
  • garam masalaÉpices6 g
  • black pepper (ground)Épices2 g
  • asafoetidaÉpices1 g
  • crushed tomatoes (tinned)Épicerie400 g
  • waterAutres400 ml
  • saltÉpices8 g
  • rice (rinsed)Céréales300 g
  • curry leavesFruits et légumes10 morceaux
  • coriander leaves (chopped)Fruits et légumes15 g

par portion

Nutrition

644kcal

Glucides
71 g
Protéines
36 g
Lipides
24 g
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Ustensiles

  • Poêle
  • Robot multifonction
  • Cocotte
  • Four

pas à pas

Préparation

  1. Prepare the aromatics

    • Dice the onion into small pieces and set aside.
    • Cut the potatoes into chunks.
    • Blend the ginger, garlic and fresh turmeric into a paste.
    Étape 1

  2. Toast the whole spices

    • Heat the oil and ghee in a pan.
    • Add the bay leaves and cumin seeds, then stir in the onion.
    • Cook until the onion softens and colours.
    Étape 2

  3. Brown the beef with the spice paste

    • Add the ginger, garlic and turmeric paste and cook until browned.
    • Add the diced beef.
    • Stir in the ground coriander, ground cumin, chili powder, garam masala, black pepper and asafoetida.
    Étape 3

  4. Simmer the curry

    • Add the potatoes, crushed tomatoes and water until the curry is just covered.
    • Season with salt and simmer until the beef and potatoes are tender.
    Étape 4

  5. Bake the rice

    • Put the rice in an oven-safe pot with bay leaves, cumin seeds, curry leaves, salt and water.
    • Bake at 200 °C until the rice is fluffy and the liquid absorbed.
    Étape 5

  6. Finish and serve

    • Scatter coriander leaves over the curry (or parsley if preferred).
    • Serve the curry with the fluffy rice.
    Étape 6
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