Simple meal ideas....
Discussion
anonymous said:
[redacted]
Right,
I can't really give you quantities as I cook by eye as it were but I'd (as suggested above) cook the mince/peas like a traditional keema first. No need for toms though really.
1. Heat oil in a pan
2. Add a few cloves, a few green cardamom pods and a stick of cinnamon when the oil is hot. The flavours will infuse into the oil.
3. Add some chopped green chillies, some garlic and ginger (we have a batch of all 3 ingredients blended/mixed in the fridge at all times).
4. Add diced onions. Let them brown/cook down.
5. Add chilli powder, turmeric, ground coriander, ground cumin and garam masala. Oh, don't forget to add salt!
6. Add the mince, mix thoroughly and allow to cook down.
7. Add peas right at the end to let the residual heat cook them through.
8. A bit of fresh coriander on top and your done.
That's a basic keema and should be a perfect lamb samosa filling (if using it for samosas let most of the moisture from the mince evaporate off). You could try adding methi if you want, either fresh or seeds but it's not something I really do when cooking keema (I tend to use it more for chicken dishes).
Cook, freeze, sorted.I can't really give you quantities as I cook by eye as it were but I'd (as suggested above) cook the mince/peas like a traditional keema first. No need for toms though really.
1. Heat oil in a pan
2. Add a few cloves, a few green cardamom pods and a stick of cinnamon when the oil is hot. The flavours will infuse into the oil.
3. Add some chopped green chillies, some garlic and ginger (we have a batch of all 3 ingredients blended/mixed in the fridge at all times).
4. Add diced onions. Let them brown/cook down.
5. Add chilli powder, turmeric, ground coriander, ground cumin and garam masala. Oh, don't forget to add salt!
6. Add the mince, mix thoroughly and allow to cook down.
7. Add peas right at the end to let the residual heat cook them through.
8. A bit of fresh coriander on top and your done.
That's a basic keema and should be a perfect lamb samosa filling (if using it for samosas let most of the moisture from the mince evaporate off). You could try adding methi if you want, either fresh or seeds but it's not something I really do when cooking keema (I tend to use it more for chicken dishes).
Last night's tea at Zep Acres might be a good candidate; Bacon Onion & Potato Hotpot.
(1) Knock up a fairly loose bechamel (butter & flour in pan then add milk and whisk), add in a 2-3 handfuls of grated mousetrap cheddar and 2-3 cloves of finely chopped garlic. A few herbs dried or fresh won't hurt either. A little wholegrain mustard works too.
(2) Fry a pack of cheap smoked bacon and roughly chop when browned.
(3) Fry off a big sliced onion in the same pan, set aside.
(4) Peel several potatoes and cut them into slices, about as thick as a pound coin.
(5) Find a casserole pot and layer the potato with the bacon and onion and sauce. Finish up with the top layer of potato just covered by the sauce. If you haven't got enough then stir some milk into
(6) Lid on. Cook long and slow in the oven (130 degs for 5-6 hours) or use a slow cooker. In the oven it starts to brown nicely if you take the lid off.
Serve with something green if you must and a pint of decent bitter. Ultimate cheap autumn comfort food.
(1) Knock up a fairly loose bechamel (butter & flour in pan then add milk and whisk), add in a 2-3 handfuls of grated mousetrap cheddar and 2-3 cloves of finely chopped garlic. A few herbs dried or fresh won't hurt either. A little wholegrain mustard works too.
(2) Fry a pack of cheap smoked bacon and roughly chop when browned.
(3) Fry off a big sliced onion in the same pan, set aside.
(4) Peel several potatoes and cut them into slices, about as thick as a pound coin.
(5) Find a casserole pot and layer the potato with the bacon and onion and sauce. Finish up with the top layer of potato just covered by the sauce. If you haven't got enough then stir some milk into
(6) Lid on. Cook long and slow in the oven (130 degs for 5-6 hours) or use a slow cooker. In the oven it starts to brown nicely if you take the lid off.
Serve with something green if you must and a pint of decent bitter. Ultimate cheap autumn comfort food.
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