Hello again. I decided this week that I was just going to eat whatever is in the freezer and last night’s protein was a 1/2 kilo portion of mince. I didn’t want to go for spag bol or chilli con carne so I thought I’d have a look at some keema which is a traditional dish made with minced meat (either lamb of beef).
Serves 2 as a main meal
- 1/2 kilo of beef mince
- 1 large onion
- 3 garlic cloves – minced
- 1/2 inch ginger – finely grated
- 1/2 tsp coriander seeds – roasted
- 1/2 tsp turmeric
- 1/2 tsp cumin – roasted
- 1 tbsp cooking oil
- 2 red chillies – finely sliced
- Salt and pepper to taste
Method of Preparation:
- Heat your oil in a good sized saucepan over a low to medium heat and fry the onions, garlic and ginger slowly for 5 minutes
- Add turmeric, coriander seeds, cumin and stir them through
- Raise the heat, add the mince and cook until the water in the pan is gone
- Add the chillies, cook for a further 5 minutes
This is really easy to do, takes about 25 minutes in total and is quite tasty. However, to me this isn’t a complete dish and instead would be better utilised as part of a large banquet with some contrasting textures, some sauces and some vegetables.
I decided just to serve this up simply with some chapatis and I took the recipe for them from About.com where there is an excellent step by step guide for this process which you can find here. They say it shouldn’t take longer than 2 minutes to make a chapati from scratch, I deffo need more practice then.
Makes approx 6 chapatis
- 1 cup of wholewheat flour
- 1 tbsp sunflower / vegetable oil
- Salt to taste
Method of Preparation:
- Make a well in the middle of the flour and slowly add the water, kneading, until you reach a smooth, medium soft dough
- Add the oil and keep kneading until you get a smooth dough
- Separate the mixture into 6 equal pieces and roll each piece into a ball
- Roll a ball in dry flour, press it down into a disc shape and then roll it out using a circular motion into your desired size and thickness adding more flour as required
- Heat a dry frying pan to a medium heat and place the chapati directly onto it. When the chapati begins to puff up flip it over and do the same on the other side. You may need to keep the chapati flat in the pan at this stage. If so you can easily cover your hand with a tea towel and then gently press down on the centre of the chapati as it cooks.
- When the chapati is as puffed out as it is going to get, it is cooked
This is a great recipe for chapatis, really simple to follow and easy to make. I dropped the ingredients into my food processor and the dough was made in less than a minute. This was despite adding far too much water and having to compensate with more flour – hence the extra dough ball in this picture.
I’m not very good at working with dough which is why each one took me more than the stated 2 minutes but practice makes perfect…
I think if I was participating in a ‘bring a pot’ dinner party then this would be an excellent addition to any table and although it’s delicious, on its own, it was slightly lacking as a meal.