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Rvlax28
Smother of beef with indian spices and coconut milk
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Ingredients
Directions
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Heat the oil in a frying pan. Fry the meat quickly on all sides and then sprinkle with salt.
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Add the chopped shallots, the garlic from the squeezer, the chilli powder, salamlad, lauric powder and ginger powder. Scoop everything through the meat and pour the stock and ketjapmarinade into the pan. Bring to boil.
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Temper the heat source and let the meat mixture gently simmer for about one and a half hour, possibly with a flame distributor under the pan.
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Remove the salam leaf from the pan. Pour the coconut milk into the pan and bring to the boil. Stir the coconut milk well through the meat and let everything simmer for another 5 minutes without a lid.
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Give rice or noodle with this dish.
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30 minMain dishonion, frozen chives, zucchini, beef tartar, sticking potato, carrots, traditional olive oil,spicy tartlet with stir-fried vegetables -
20 minMain disholive oil, minced beef, mild paprika, dried oregano, onion, chopped, red pepper, diced, black beans (canned), corn granules (can, drained), tomato cubes on tomato juice (tin), leaf parsley finely chopped,mexican black bean dish -
50 minMain dishdough for savory pie, Red pepper, orange, extra virgin olive oil, garlic, dried Italian culinary herbs, cod fillet, flour, Eggs, whipped cream, grated Gruyère,Mediterranean cod quiche -
35 minMain dishzucchini, vegetarian crumbed, mild paprika, forest outing, leaf parsley, olive oil, yellow bell pepper, tomato juice or vegetable stock,peppers stuffed with crumbed minced meat
Nutrition
435Calories
Sodium0% DV0g
Fat38% DV25g
Protein82% DV41g
Carbs4% DV12g
Fiber0% DV0g
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