Ensopado de carne moída com curry e batata-doce

Ingredientes

• 500 g Lean Beef Mince
• Spray oil
• 1 Onion
• 1 tbsp Garlic Puree (5 Cloves of garlic)
• 1 tsp Chilli Puree (or 1-2 chilli peppers thinly sliced)
• 4 tsp Garam Masala (or curry powder )
• 3 Curry Leaves (or 2 bay leaves)
• 2 Carrots
• 2 Parsnips
• 300 ml Beef stock
• 100 g Peas (frozen)
• 2 Large Sweet Potato (Thinly sliced)
• 1 tbsp Chopped fresh Coriander
• Salt and Pepper

Modo de preparo

1. 1

   Sauté: Preheat oven to 200°C fan / 400°F.Peel and Finely dice 1 Onion, 2 Carrots and 2 Parsnips Peel and slice your 2 Large Sweet PotatoSauté chopped onion for 5 mins, add 500 g Lean Beef Mince breaking it down with a wooden spoon.

2. 2

   Flavour: Next, add 4 tsp Garam Masala, 3 Curry Leaves, 1 tbsp Garlic Puree & 1 tsp Chilli Puree, carrots and parsnips. Stir together until mince is browned.

3. 3

   Stock: Add 300 ml Beef stock, season with Salt and Pepper and leave to simmer for 10 minutes.

4. 4

   Potatoes: Whilst mince is simmering, place sliced sweet potatoes in a saucepan filled with enough water to cover. Bring to boil, then simmer for 5 minutes, drain immediately (do not overcook or they will break.)

5. 5

   Peas: Remove curry leaves, stir in the 100 g Peas and season with salt and pepper.

6. 6

   Layer: If using a hob to oven dish layer potato straight on top. Or transfer to a casserole dish before layering potatoes on.

7. 7

   Oven: Spray a generous amount of Spray oil over the potatoes. Place on the top shelf of oven for 20 minutes. After 10 minutes, add some more spray oil.

8. 8

   Serve scattered with 1 tbsp Chopped fresh Coriander, salt and pepper. Enjoy!