Curry – minced meat – pot

Ingredients for 3 servings:

• 500 g minced meat, half and half (or beef)
• 2 tbsp oil, neutral
• 2 tbsp, ground curry powder, mild
• 1 kg potatoes, waxy
• 1 can cocktail fruits, mixed
• 1 small can/mandarin orange(s)
• 1 tsp salt
• some pepper
• 3 tbsp cashew nuts, roasted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

One-Pot Wonder

Season the minced meat with salt and pepper and fry in hot oil in a large pot until crumbly. Then reduce the heat. Add the raw, peeled potatoes, diced into 1.5 cm cubes. Sprinkle with curry powder and toss briefly. Deglaze with the fruit cocktail and juice, cover, and simmer over low heat for about 15 minutes, stirring occasionally. As soon as the potatoes are just cooked through, turn off the heat. Add the drained mandarin oranges and don’t stir them again so they don’t fall apart. Then let stand for another 5 minutes with the lid on. Sprinkle with cashew nuts to serve. It tastes even better without the nuts and reheated! Tips: If you can stand it, use hot Madras curry powder. Using mostly waxy potatoes makes the dish creamier. You can also add fresh fruit if desired, or roast whole chicken fillets instead of the minced meat (but then cook them separately). Then you don’t have a stew, but a finer meal.