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Ingredients
- 3 Knoblauchzehen
- 30 g Ingwer, frisch in Scheiben (ca. 2 mm)
- 20 g Öl
- 100 g Zwiebeln halbiert, in Ringen
- 800 g Rindernacken in Würfeln (3 cm)
- 50 g Tomatenmark
- 2 TL Koriander, gemahlen
- 2 TL Kurkuma
- ½ TL Pfeffer
- 1 - 2 TL Chilipulver
- 1 TL Kreuzkümmel (Cumin)
- 1 TL Kardamom
- 200 g Tomaten geviertelt
- 150 g Wasser
- 20 g Zitronensaft
-
1
geh. TL Gewürzpaste für Fleischbrühe, selbst gemacht
or 1 Würfel Fleischbrühe (für 0,5 l) - Koriander zum Garnieren
- Nutrition
- per 1 Portion
- Calories
- 398 kcal / 1662 kJ
- Protein
- 40 g
- Fat
- 24 g
- Carbohydrates
- 4 g
- Fibre
- 1.5 g
- Sodium
- 788.3 mg
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