Ingredients

• 45 ml olive oil
• 1100 g potatoes (firm)
• 3 g garlic powder (1 teaspoon)
• 1 g black pepper (⅓ teaspoon)
• 3 g onion powder (1 teaspoon)
• 1 beef stock cube
• 200 ml water
• 1 g dried chives
• 25 ml olive oil
• 125 g yellow onion (1 yellow onion)
• 100 g tomato (1 tomato)
• 20 g fresh parsley
• 100 g root (1 carrot)
• 325 g mince
• 6 g curry powder (2 teaspoons)
• 4 g garlic powder (1⅔ teaspoon)
• 2 g cayenne pepper (⅔ teaspoon)
• 1 g black pepper (⅓ teaspoon)
• 4 g onion powder (1⅓ teaspoon)
• 5 g salt (⅚ teaspoon)
• 125 ml water
• 200 ml coconut milk
• 100 g strained tomato sauce
• 10 g soy sauce manis
• grated mozzarella

Instructions

1. Peel and slice the potatoes.

2. Heat the olive oil in a skillet over medium-high heat. Add the potato slices, garlic powder, onion powder and black pepper. Crumble the beef stock cube over the skillet and add the water. Cook, covered, for 20-25 minutes. Do stir in between. Add the dried chives and mix well.

3. Continue in another skillet and heat the olive oil over medium-high heat. Add the yellow onion, tomato, parsley and carrot. Bake 4 minutes. Add the minced meat, curry powder, garlic powder, cayenne pepper, black pepper, onion powder and the salt. Bake for 6-7 minutes.

4. Add the water, coconut milk and strained tomato sauce. Cook for 5-6 minutes or until sauce has thickened.

5. At the end, add the soy sauce manis to the mince mixture and mix well.

6. Spread the potato slices on a baking pan with the meatloaf mixture on top and sprinkle with grated cheese.

7. Place the potato slices with minced meat in a preheated oven at 200 ℃. Bake for 10-15 minutes.

8. After bake serve as your choice