Spicy Asian Style Minced Beef
From DonSpain 4 years agoIngredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 300g/10oz beef Mince shopping list
- 45g/1½oz Pancetta (or unsmoked streaky bacon) - finely chopped shopping list
- 1 clove Garlic - finely chopped shopping list
- 1 Onion - finely chopped shopping list
- 1 carrot - finely diced shopping list
- 1 small Leek - finely sliced shopping list
- 2tbsp Green Pepper - finely chopped shopping list
- 1tbsp fresh Ginger - grated shopping list
- 2 Jalapeño Green Chillies - finely chopped shopping list
- 1tbsp Plain Flour shopping list
- 1 x 400g/14oz tin Tomato Tritadura shopping list
- 2tbsp Tomato Purée shopping list
- 150ml/5fl oz White Wine shopping list
- Splashes Worcestershire Sauce - to taste shopping list
- 250ml/8fl oz beef stock shopping list
- 1 Bay Leaf shopping list
- 1tsp ground Coriander shopping list
- ½tsp Smoked Paprika shopping list
- ½tsp Garam Masala shopping list
- ½tsp Turmeric shopping list
- ¼tsp ground Cumin shopping list
- 2tbsp fresh Coriander - chopped + some torn for garnish shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp;
- Add the garlic, onion, leek and carrot and continue to cook, stirring occasionally, for a further 5 minutes or so until softened;
- Add the jalapeño chilli, bay leaf and ground spices and, continuously stirring, mix in well and cook for another minute or so;
- Add the flour and, again stirring continuously, mix in well;
- Add the ground meat and cook, stirring continually to break down, for some 5 to 6 minutes or so to brown, ensuring no lumps;
- Add the wine and stir in well;
- Add the tomato purée and cook, stirring in well, for 1 minute or so then add the Worcestershire sauce;
- Add the tritaduro and stir;
- Add the stock and freshly ground black pepper;
- Bring to boil and let it simmer, stirring occasionally, for about 1 to 1½ hours or so or until the sauce thickens to consistency required;
- Stir in the fresh coriander some 10 minutes or so before ending the cooking;
- Garnish each bowl with torn coriander serve with basmati rice and flour wraps
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