Since I work and operate from home, I do most of my cooking in the evening and hence I am always in the look out for make ahead dishes; 3/4 of which can be made the previous day and all I am left with is mere assembling in the morning! And this recipe is also the outcome of one such experimentation. Although I had intentions to use it for today's breakfast, I ended up finishing it yesterday itself; used it for layering puttu and had it for lunch and dinner!
Very easy to prepare, this is one such dish that gives you the liberty to play with flavors. This recipe is perfected to satiate my taste-buds and I am sure others will have their own.
Ingredients:
Olive oil - 2 tablespoon
Onion - 1/2 medium, chopped finely
Garlic - 6 cloves, crushed
Mutton mince - 250 gram, cleaned and drained
Italian herb mix - 1 tablespoon
Dried paprika flakes - 1 teaspoon
Freshly ground pepper - 1 teaspoon
Tomatoes - 2 small, cut into cubes
Lemon juice - 1-2 tablespoon
Chicken stock - 100 ml
Coriander leaves - 1/2 cup, chopped finely
Salt - only if needed, I did not use because chicken stock compensates for it
Preparation:
1. Heat oil in a pan in medium heat and add onion and garlic and stir fry for a couple of minutes.
2. Turn heat to medium-high and add the minced meat. Using a wooden spatula, continuously stirring to break up the mince. Cook until the mix turns brown.
3. Add the herbs and spices, followed by tomatoes. Let it cook for a while until tomatoes become partially mushy.
4. Pour the lemon juice over, followed by the chicken stock. Let the stock boil and then reduce heat and let it simmer until the stock is used up and meat is thoroughly cooked.
5. Check and adjust salt and seasoning. Add the chopped coriander, mix well and remove from heat.
6. Use this spicy minced meat for preparing patty or wraps or whatever you think it can be used in.
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