INDIAN MINCE WITH FRESH TOMATO SALAD
This flavour-packed dish is super-cheap and speedy to make, the perfect family meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- In a non-stick frying pan, dry-fry onion and mince over a high heat for 2 mins, breaking up the mince as you go. Stir in the curry powder and lentils, pour in stock, then fiercely simmer for 10 mins.
- While the mince is cooking, dice the tomatoes and roughly chop the coriander, then mix together in a small bowl. Put the naans briefly in a toaster to warm through, then pop one on each plate. Spoon a quarter of the mince over each naan, then top with a spoonful of the fresh tomato and coriander salad.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.49 milligram of sodium
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
INDIAN TOMATO SALAD
This lovely salad is wonderful accompaniment to an Indian-themed meal but also works well as a side dish with chicken or salmon.
Provided by Irmgard
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, garlic, mustard, cumin, salt and pepper.
- Stir in the mint.
- Add the tomatoes, onion, and cucumber and toss gently.
- Garnish with additional mint leaves.
- Cover and refrigerate for up to 2 hours.
Nutrition Facts : Calories 160.3, Fat 14, SaturatedFat 1.8, Sodium 167.7, Carbohydrate 9, Fiber 2.2, Sugar 4.3, Protein 1.6
KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS
Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.
Provided by Da Huz
Categories Chicken
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
- Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
- Add the chicken and cook until done.
- Add the peas and cook until they are heated through and softened.
- Add salt to taste.
- Serve with rice and garnish with chopped cilantro and hard-boiled eggs.
MINCED BEEF CURRY RECIPE
An Indian minced beef curry is the perfect midweek dinner that will not break the bank but will put a smile on everyones face!
Provided by Brian Jones
Categories Beef Recipes
Time 1h
Number Of Ingredients 21
Steps:
- Dice the onion as finely as you can.
- Peel and mash the garlic and ginger.
- Slit the red chilli peppers vertically, not all, do not cut in half.
- Heat a wide based pan over a medium-high heat and add the ghee when it is hot.
- When the ghee has melted add the seeds, the slit chillies, and the curry leaves.
- As soon as the seeds begin to spit add the onions, ginger and garlic and cook for 10 minutes stirring occasionally.
- Peel and cut the potatoes into a 1.5 cm dice.
- Add the potatoes, tomato puree and beef and turn the heat up a notch or two and fry until the beef browns.
- Throw in the salt, chilli powder, turmeric, coriander, fenugreek, and chickpea flour then stir to combine.
- Pour in the water and simmer for 30-35 minutes or until the potatoes are cooked.
- Add the peas and garam masala, stir and cook for a final 2-3 minutes.
Nutrition Facts : Calories 820 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 39 grams fat, Fiber 12 grams fiber, Protein 60 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1399 milligrams sodium, Sugar 14 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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