Tuesday, 13 May 2014

Indian mince on chappati

After a long day at work the last thing I want to do is slave over a hot stove, when all I want to do is relax and enjoy the remanding hours of my evening. I've mentioned on my blog and Facebook page that I am particularly fond of oven baked, one pan dishes - I mean whats not to love about one pan dishes, little preparation and the oven does the hard work? But, every dish I eat mid-week is not an oven cooked dish as sometimes I fancy a hearty curry or pasta dish and these types of dishes are much more convenient if cooked on the stove. This, stove cooked dish is courtesy of one of my favourite quick and easy recipe books, BBC Good Food 30 Minute Suppers. Indian mince, and I do not know how authentic this dish is or whether it is eaten throughout India, is seasoned with Indian spices and served on top of a naan or chappati (whichever you fancy) and dolloped with raita (or in my case sour cream and chive) is a quick, spicy and easy meal to rustle up. The flavours, mildly spiced, curry powder, turmeric, onions  sweating, garlic infused. This dish also uses lentils with the mince, which I was initially hesitant to use as I have never cooked with lentils before, but t added further depth and much needed carbohydrates to the dish.  I had this dish on the table within 30 minutes and was eaten in a rapidly. One frying pan, quickly heated chappati's and a dollop of sour cream and chive (one of my favourite dips)  is the perfect quick Indian meal. I  liked this dish as it is, hot, spicy, quick and easy.
Here is how my Indian mince on chappati turned out:
Indian mince and lentils on chappati.

Indian mince on lentils on chappati.

Recipe for Indian mince taken from BBC 30 Minute Suppers
1 red onion, sliced
300g beef mince
2tbsp medium or mild curry powder
100g dried lentils
700ml hot beef stock
handful corainder leaves
 chappati or mini naans.

In a non-stick frying pan, dry-fry onion and mince over a high heat for 2 mins, breaking up the mince as you go. Stir in the curry powder and lentils, pour in stock, then fiercely simmer for 10 minutes.
While the mince is cooking, put the naans briefly in a toaster to warm through, then pop one on each plate. Spoon a quarter of the mince over each naan, then top with a spoonful of raita or sour cream and chive sauce.


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