Life & Style Weekend - - FOOD & WINE -

Serves 4


500g beef mince 3 ta­ble­spoons co­conut oil 1 In­dian black car­damom pod, bruised (If you can’t find black In­dian car­damom pods, then use two green ones in­stead) 1 green car­damom pod, bruised 1 cin­na­mon quill 1 bay leaf, whole 5 onions, finely sliced 1 ta­ble­spoon grated gin­ger 1 ta­ble­spoon crushed/grated gar­lic 2 green chill­ies, finely chopped 1 tea­spoon ground turmeric ½ tea­spoon ground cumin 1 tea­spoon ground co­rian­der 1 tsp Chaat Masala 2 ta­ble­spoons freshly squeezed lime juice 4 plain naan breads 2 ta­ble­spoons but­ter, melted Greek yo­ghurt, to serve Fresh co­rian­der, chopped, to serve Your choice of chut­ney, to serve


Pre-heat oven to 200C. Heat co­conut oil in a pan over medium/high heat. Add the car­damom pods, the cin­na­mon quill and the bay leaf. Lightly fry un­til fra­grant (about 1 minute). Re­move from the pan and dis­card. Add the onions and cook for 10 min­utes on medium heat, stir­ring of­ten. It is im­por­tant not to get any carameli­sa­tion on the onions, oth­er­wise they will be bit­ter. This way they stay sweet and with flavour. Turn­ing the heat back to medium/high, add in the gin­ger and gar­lic and cook for about 2 min­utes be­fore adding in the mince and the re­main­ing spices. Cook for 10 min­utes or un­til the meat is cooked. Take off the heat and add the lime juice. Taste and sea­son with salt ac­cord­ingly. Brush the naan breads with the but­ter, then wrap in foil and warm in the oven for about 5 min­utes. Top each naan bread with some mince, fol­lowed by the yo­ghurt and co­rian­der. Serve with a spicy chut­ney of your choice. Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

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