Kharcho

1. 1 Stewing beefpack 600 g ≈ $11.36 130 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 35 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Tomato pastepack 140 g ≈ $1.00 20 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Walnutspack 150 g ≈ $4.00 15 g
7. 7 Cilantropack 50 g ≈ $1.20 8 g
8. 8 Chili flakes to taste
9. 9 Sunflower oil 8 ml
10. 10 Bay leaves to taste
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: rinse the beef and cut into 2 cm cubes; have a 3–4 L cauldron ready; heat over medium.

2. Pour 500 ml of water over the beef, simmer over medium for 50 minutes, skimming off foam.

3. Sauté the onion³ over medium until translucent; add tomato⁴ paste and heat for 2 minutes.

4. Into the broth, add the rice, the sauté, ground nuts, chili and bay leaf; simmer over medium for 15 minutes until the rice is almost tender.

5. Turn off the heat, add crushed garlic⁵ and cilantro⁷, let steep for 10 minutes.

6. Serve: ladle into bowls, with bread or another side, garnish with greens and serve hot if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.