Filter
Reset
Sort ByRelevance
Reem Hashem
Indian stew
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C. Sprinkle the meat with salt and pepper.
-
Heat the oil in a frying pan and fry the meat cubes light brown. Stir fry the onion, garlic, ginger and pepper for 3 minutes.
-
Put the tomato puree through and cook for another minute. Pour in the ketjapmarinadeen broth and let everything come to a boil. The meat must be underneath.
-
Put the (oven-proof) pan in the oven or transfer the dish to an oven dish with lid and place it in the oven. Lower the oven temperature to 160 ° C for half an hour and simmer for at least 1 hour. Bind the sauce before serving with a tie or cornstarch. Tasty with rice and green beans or broccoli.
-
30 minMain dishceleriac, mushroom melange, thyme, garlic, olive oil, tomatoes, mashed potatoes, port salut,gratin of celeriac and port salut
-
25 minMain dishgarlic, sesame oil, soy sauce, ketjapmarinademanis, Brown sugar, honey, peanut oil, steak, rice, oriental wok vegetables,steak with oriental wok vegetables
-
30 minMain dishpotatoes, olive oil, delicious cakes, chicory, mandarins, Red onion, half full salad dressing, dried dill,yummy with chicory and mandarin
-
30 minMain dishcouscous, eggplant, fresh snow peas, traditional olive oil, black olives without pit, sun dried tomato sauce, white cheese cubes, mixed salad,couscous salad with white cheese cubes
Nutrition
400Calories
Sodium0% DV0g
Fat25% DV16g
Protein82% DV41g
Carbs7% DV22g
Fiber0% DV0g
Loved it