Directions
- 1Start by slicing a couple of zucchinis. Make sure that they're not super thin and not super thick.
- 2Chop a large onion, a whole lot of garlic and a bunch of coriander.
- 3Fry the zucchini in some olive oil just for a couple of minutes or till nicely golden.
- 4Sauté the onion in the same pan, then add a pound of minced beef.
- 5Season with salt, pepper, a touch of cinnamon and a dash of cardamom powder.
- 6Once it's fully cooked, add back the zucchinis.
- 7To make the sauce, add around three cups of yogurt to a cold pot.
- 8Season with salt, pepper and an egg to give it a glossy finish.
- 9Keep stirring until it boils.
- 10Add the yogurt to the mince and let it cook on medium so the flavors get to know each other.
- 11Fry the garlic in a bit of olive oil and once it browns add the fresh coriander.
- 12Once the kitchen smells like heaven, pour the garlic and coriander on the stew.
- 13Mix it, serve it with vermicelli rice and enjoy.
Ingredients
- 500 grams zucchini
- 1 onion
- 5 cloves garlic
- 1 bunch coriander
- 500 grams minced beef
- 1 kg plain full fat yoghurt
- 3 cups yoghurt
- 1 egg
- 0 salt
- 0 pepper
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 0 olive oil
Equipment
knifecutting boardfrying panpotwhisklarge spoon
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