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 dishspring / forest onion, chicken breast, olive oil, liquid baking product, chicken bouillon, silver onion, cooking cream, mustard, all-in-one, cornstarch,chicken with spring onions and silver onion
-
30 minMain dishWhite rice, sunflower oil, onion, kidney beans, satay sauce, chicken breast, leeks, bean sprouts,beans in satay sauce
-
20 minMain dishmultigrain rice, mayonnaise, cucumber, onion, Cherry tomatoes, young capuchins, mature farmhouse cheese 30, oak leaf lettuce melange,meal salad with multigrain rice
-
45 minMain disholive oil, chicken bolts, chorizo, onion, paprika mix, dry white wine, thyme, baguette,Spanish chicken stew with paprika
Nutrition
400Calories
Sodium0% DV0g
Fat25% DV16g
Protein82% DV41g
Carbs7% DV22g
Fiber0% DV0g
Loved it