Abigail came over for dinner and a spot of Doctor Who last night and so I decided to try and find something from the other new cook book that Vanessa brought me last weekend. The book is called Dinner and is written by Domini Kemp who is a writer for The Irish Times, hence Vanessa’s interest. It’s a lovely book and full of delicious recipes – I only got about 50 pages in and I already has a long list of choices.
In the end I opted for this recipe as it looked really nice. The recipe came with a suggestion for a side, which is the green bean and pomegranate salad, so I made that too and made some rice to go with it. The recipe is delicious and full of really tasty, piquant flavours – the lime really gives the dish a lift.
For the Indian Mince:
1 tablespoon of olive oil
800g of minced beef
2 onions, peeled and finely chopped
6 cloves of garlic, peeled and finely sliced
3” piece of fresh ginger, peeled and sliced
1 green chilli, de-seeded and sliced
1 teaspoon of ground coriander
A pinch of cumin seeds
¼ teaspoon of cayenne pepper
1 teaspoon of garam masala
1 tablespoon of tomato purée
A good pinch of brown sugar
375ml of beef stock
Salt and pepper
200g of peas
A bunch of coriander
Juice of 2 limes
In a large saucepan, heat the olive oil and fry the mince over a medium heat, in batches if necessary until coloured. Remove form the saucepan and set aside.
Wipe the excess oil from the pan and sauté the onions until soft.
Add the garlic, ginger, chillies and the spices and sauté on a high heat until the spices become fragrant. Return the beef to the pan, stir well to combine and season lightly.
Add the tomato purée and brown sugar, stir well to combine and then add in the stock.
Stir well and them simmer gently for about 30 minutes, uncovered.
Add the peas and lime juice, stir well to combine and cook for a further three minutes.
Serve with the side salad and a little rice, garnished with chopped coriander and lime wedges.
For the salad:
450g of green beans, trimmed
1 red onion, peeled and thinly sliced
A small bunch of flat leaf parsley, finely chopped
A small bunch of mint, finely chopped
1 teaspoon of Dijon mustard
1 clove of garlic, peeled and chopped
50ml of white wine vinegar
150ml of olive oil
2 tablespoons of honey
Salt and pepper (I used ground white pepper for a little extra kick)
Blanch the beans. Scoop out the pomegranate seeds. Mix the onion, beans, pomegranate seeds and chopped herbs together. Then make the dressing.
Both main dish and salad are utterly delicious – I shall certainly be making it again soon for Alberto.