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Dans la lune

March 24, 2018

Ground beef and eggplant curry

Ground beef and eggplant curry - pressure cooker

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Ground beef and eggplant curry - pressure cooker

Ingredients

  • 2 eggplants (about 500g) - cut into 1cm cubes
  • 2 garlic cloves - finely chopped
  • 650g ground beef
  • 1 onion - cut into 1cm cubes

- Ingredient A -

  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tbsp balsamic vinegar
  • 1 tsp bouillon Beef or bouillon cubes, beef
  • 460g water

- Ingredient B -

  • 140 to 150g Japanese curry roux
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • sash of salt to taste

Instructions

  • 1. In a pressure cooking pot , heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add onion and eggplants, cook until wilted. Add ground beef and continue stir frying about 2 mins.
  • 2. Add all the ingredient A and secure the pressure cooker lid. Bring pressure to high over medium heat. Once at high pressure, then reduce the heat to low and cook for 10 minutes.
  • 3. Remove the pressure cooker from the heat and let the pressure come back down naturally, for about 15 minutes.
  • 4. Remove the lid and add ingredient B. Stir until melted in. Adjust the taste, adding more salt if you like.
  • Serve with hot steamed rice!
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