Kerrieschotel Meat and Rice Dish Flavored with Curry
Savor the comforting warmth of Kerrieschotel, a hearty one-pot meat and rice dish infused with rich curry spices. This Dutch-inspired recipe features perfectly seasoned ground beef or lamb, tender carrots, and fragrant garlic, all simmered with long-grain rice in a blend of curry powder, turmeric, and cinnamon for an aromatic flavor profile. A splash of milk adds creaminess, while optional raisins introduce a sweet surprise. With a cook time of just 45 minutes, it's an easy, crowd-pleasing meal perfect for weeknight dinners. Garnish with fresh parsley or cilantro for a burst of color and freshness, and enjoy this flavorful dish straight from the skillet. Keywords: kerrieschotel, curry meat and rice, one-pot dinner, Dutch-inspired recipes, weekday comfort food.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 medium carrots, diced
- 200 grams long-grain white rice, rinsed
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 500 milliliters beef or chicken stock
- 125 milliliters milk
- 50 grams raisins (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 2 tablespoons fresh parsley or cilantro (for garnish)
Instructions
Heat a large, deep skillet or pot over medium-high heat. Add the ground beef or lamb and cook until browned, breaking it up into small pieces with a spatula. Drain any excess fat and set the meat aside.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced carrots and sauté for 3 minutes. Add the curry powder, ground turmeric, and ground cinnamon, stirring well to coat the vegetables with the spices.
Add the rinsed rice to the skillet and stir for 2 minutes to toast it slightly. Stir in the tomato paste and return the browned meat to the skillet.
Pour in the beef or chicken stock, milk, and bay leaf. If using raisins, add them at this stage. Season with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the bay leaf and fluff the mixture with a fork. Taste and adjust seasoning if needed.
Garnish with fresh parsley or cilantro before serving. Enjoy your warm and hearty Kerrieschotel!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 6784 mg | 295% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 48.0 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 423 mg | 33% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
