Minced Beef with Potatoes, Carrots and Peas

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I've recently learned this recipe from my Indian friend. It's full of Indian whole spices which are easily available in supermarkets worldwide. The original recipe doesn't contain carrots. While making this recipe, make sure you take the exact proportions of spices mentioned here, else it may spoil the whole preparation. If you do not want to add vegetables to this recipe, you can remove them altogether. This recipe tastes best with traditional Indian naan; however you can consume it with local bread too. If you're making it without vegetables, you can use the leftover as a filling for patties too. Use a heavy base cooking pan or bowl for the best results. Let's make this aromatic and tasty recipe.

Minced Beef With Potatoes, Carrots And PeasSpicy Minced Beef with Peas
Minced Beef with Potatoes, Carrots and Peas
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Spicy beef minc with veggies

Here’s a delicious and aromatic minced beef preparation that’s flavored with select Indian whole spices and also includes several nutritious vegetables.

Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 5

Ingredients:
  • 1 kg minced beef
  • 200 gm potatoes
  • 200 gm carrots
  • 150 gm peas
  • 1 large onion (finely chopped)
  • 10 to 15 garlic cloves (finely chopped)
  • 1" ginger piece (finely chopped)
  • 10 green chillies
  • 1 bay leaf
  • 1" cinnamon piece
  • 3 cloves
  • 4 black cardamoms
  • pinch of mace
  • 1/2" piece nutmeg
  • 5 tsp vegetable oil
  • salt to taste

Instructions:

  1. Cut potatoes and carrots in small 1" pieces.
  2. Boil peas only for 2 minutes in plain water and keep aside.
  3. Take oil in a pan and heat for about 3-4 minutes.
  4. Add bay leaf, cinnamon, cloves, black cardamoms, mace and nutmeg.
  5. Saute for about 2 minutes. Add chopped onion and stir well.
  6. Fry till onions are light golden brown.
  7. Add garlic and ginger and saute for about a minute.
  8. Add green chillies and again saute for a minute.
  9. Add minced beef & all the vegetables and mix well.
  10. Add salt and cover the lid.
  11. Simmer it for about 20-25 minutes on very low flame.
  12. Garnish it with chopped coriander and server hot.

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