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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a medium hot pan. | 2. Brown onions. Throw a little dash of salt on the onions. Stops them burning. | 3. Put the garlic in the pan and cook for about 1 min. | 4. Move the onions and garlic to the side of the pan and brown the mince. | 5. If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later. | 6. Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from. | 7. Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side. | 8. When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute. | 9. Add the stock liquid, make sure this is well mixed. | 10. Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time. | 11. If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin. | 12. Serve with rice, put some veg with it or the carb police will be after me! :D. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1		cubed	64.0	14.944	1.76	0.16
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
beef	1	lb	minced	530.4012	0.0	104.5842	12.1947
beef stock cube	1/2			-	-	-	-
worcestershire sauce	4	dashes		-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
coconut milk	200			110400.0	2659.2	1099.2	11443.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.