John Myers
Ingredients for 2 servings:
- 1 handful of walnuts, peeled, quartered
- 1 small head of savoy cabbage
- 250 g minced meat, mixed
- 1 m.-sized onion(s)
- 6 tsp curry masala hot or curry paste red hot
- Salt
- 4 tsp oil (peanut oil)
- 1 tbsp butter
- 200 g cream
- 1 tsp cumin
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
Prepare a wok and a large bowl. Roast the prepared walnuts in the wok with butter until lightly browned. Season generously with salt and add to the bowl. Sauté the finely chopped onion in the remaining fat until translucent, then add to the bowl. Fry the minced meat without fat until crispy and crumbly, then add to the bowl. Trim the stalk from the savoy cabbage, remove and discard the top leaves. Then quarter the savoy cabbage, cut out the stalk diagonally, and cut into thin strips. Now fry the sliced savoy cabbage, quarter by quarter, in a pan with 1 tablespoon of peanut oil and a little salt, letting it brown lightly (this gives it its delicious flavor). Store in the bowl for a while. Once everything is browned, mix the cream with the curry and bring to a boil until the liquid has reduced slightly. Add the contents of the bowl and sprinkle with the caraway seeds, stirring well. Cover and let it simmer for 10 minutes. Serve with boiled potatoes or noodles.
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