Hindu-style meat with basmati and raita sauce

Taking advantage of the fact that the other day we published the recipe for the Indian raita sauce, I wanted to show you how I used it. I prepared this minced meat with a good spice combination (which have given it a unique flavor) and I accompanied it with basmati rice and, of course, a good jet of raita sauce. The sauce is a perdition, it is exquisite, and since it is so fresh it combines perfectly with the meat and the spiciest flavors.

I like this dish because we can take it to work in a tupper, or leave it ready overnight. Then a microwave heater and it's like the first day?

Hindu-style meat with basmati and raita sauce

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Meat seasoned with an exquisite combination of spices, which will transport us to the heart of India. Accompanied by basmati rice and raita sauce, they make it a unique main dish.

• Irene Arcas

• Kitchen: india
• Recipe type: meat
• Calories: 220
• Rations: 4

• Cooking time: 50M
• Total time: 50M

Ingredients

• 1 medium onion
• 1 garlic clove
• 500 g crushed tomato
• 50 g extra virgin olive oil
• 500 g minced meat
• 50 g of red or white wine
• 1 bay leaf
• 1 teaspoon of stock concentrate (or 1 tablet of concentrate, type avecrem)
• 2 teaspoons curry
• 1 teaspoon cumin
• 1 teaspoon of nutmeg
• 2 teaspoons sweet (or hot) paprika
• 1/2 cup of mint leaves (fresh or dried)
• 2 teaspoons ground ginger
• 1 pinch pepper

Preparation

1. We put the onion and garlic in the glass and crush 6 seconds, speed 5.

2. We lower the remains of the lid and walls and add the oil. We program 10 minutes, varoma temperature, speed 1.

3. Add the minced meat and spices and program 10 minutes, varoma temperature, spoon speed, left turn.

4. We add the red wine and program 3 minutes, varoma temperature, spoon speed, left turn, WITHOUT CUPBOARD.

5. We add the tomato and program 30 minutes, varoma temperature, spoon speed, left turn.

6. We remove the laurel and check the salt level and rectify if necessary.

TM21 equivalences