for 4 person

Mince

1 tbsp	olive oil
400 g	minced meat (lamb)
¾ tsp	salt

2	onions
1	garlic clove
1 tsp	chilli powder
1 tsp	Madras curry powder

2 dl	white wine
2 dl	beef bouillon

Grape chutney

500 g	blue grapes
2 cm	ginger

1 tbsp	oil
1	star anise
2 tbsp	balsamic vinegar
¼ tsp	salt
a little	pepper

To serve

175 g	Karma Hummus mit Zitrone und Petersilie
½ bunch	coriander

How it's done

Mince

Heat the oil in a frying pan. Brown the mince for approx. 4 mins. Remove, season with salt, reduce the heat.

Peel and finely chop the onions and garlic. Sauté briefly in the same pan for approx. 3 mins. Return the mince to the pan with the resulting cooking juices, season, mix.

Pour in the wine, reduce by half. Pour in the stock, simmer for approx. 30 mins., stirring occasionally.

Grape chutney

Halve the grapes, peel and finely grate the ginger.

Heat the oil in a pan. Add the grapes, ginger and star anise, sauté for approx. 2 mins. Add the balsamic, season, simmer for approx. 3 mins.

To serve

Plate up the hummus, top with the mince and grape chutney. Roughly chop the coriander, sprinkle on top.

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