Indonesian minced meat pan with cashew nuts

Ingredients for 4 servings:

• 250 g basmati rice
• 2 tbsp peanut oil
• 80 g cashew nuts
• 500 g minced meat, mixed
• 1 onion(s)
• 2 garlic cloves
• 3 carrots
• 300 ml vegetable stock
• 3 spring onions
• 4 tbsp soy sauce, light
• 3 tsp, heaped curry powder
• salt and pepper
• possibly chili powder
• 1 cup of crème fraîche, approx. 150 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Let the rice swell in a rice cooker or saucepan. Set aside. Add the rice at the very end. Peel the onion and dice it into small pieces. Peel the garlic and finely dice it. Clean and peel the carrots, divide each into 3 pieces, and then cut these into thin sticks. Wash the spring onions and slice them, reserving some of the green parts for garnish. Heat a little peanut oil in a deep pan and roast the cashews. Be careful not to overcook them. Remove from the pan, drain the fat on a paper towel, let it cool, and chop into smaller pieces. Set aside on a plate. Heat the remaining peanut oil and fry the minced meat. Add the diced onion, chopped garlic, and carrot sticks, and sauté briefly. Deglaze with the stock. Cover the pan and simmer for 10 minutes over medium heat. Add the spring onions, leaving a small amount of green parts. Cook for another 5 minutes. Season with soy sauce, curry powder, salt, and pepper. Add the cooked rice and stir well. Finally, taste and adjust the seasoning if desired. If you like it spicier, add chili powder. Since this dish doesn’t produce a sauce, spoon a dollop of crème fraîche over the dish before serving. Sprinkle the remaining green parts of the spring onions and the chopped cashews over the dish and enjoy.