Dee’s mom’s minced beef is quite famous in our circle of friends. We’ve had it as a side to delicious daal and rice, as a tartlet at parties and even simply on crackers. It’s delicious. It’s addictive. You’ll see… it will soon be your favourite too.
- 500 grams of lean ground beef
- 2 tsp of garlic paste
- 2 tsp of ginger paste
- 1 tsp of ground turmeric
- 2 tbsp of vinegar
- 2 onions, finely chopped
- 1 tbsp of oil
- 1 tsp of sugar
- 3 green chilies (indian for spicy or thai for very spicy), coarsely chopped
- 1 tsp of garlic, finely chopped
- 1 tsp of ginger, finely chopped
- 2 tsp of chili powder
- 1 tsp of garam masala
- 1/2 tsp of ground cumin
- 2 tsp of ground coriander
- 1 tsp of ground black pepper
- 1 tsp of ground cinnamon
- 1/2 tsp of ground clove
- 4 tbsp of ketchup
- 3 tbsp of fresh cilantro, chopped coarsly
1.Place the ground beef in a large pot and massage to break up the meat. Sprinkle 1 tsp of salt and add about 250 ml of water and the vinegar. Bring to a boil and let simmer for about 10-15 minutes. Pour the ground beef through a sieve and preserve the stock that comes out into a separate bowl. Cool and chill overnight. When ready to cook, bring the beef out. Take off the slab of fat that formed on top and discard.
2.On medium heat, saute the onions in about 1 tbsp of oil. When the onions are slightly brown and soft, add the chopped garlic and ginger, green chilies, sugar and all the ground spices. Fry a minute to ensure the spices are well incorporated into the onion mixture.
3.Add the minced beef and continue to fry for a couple minutes.
4.Add the saved stock from the day before. If necessary, add about 1/2 cup of water and keep stirring.
5.Lower the heat. Let the minced beef simmer until the water has mostly evaporated and the meat is cooked through – about 20 minutes.
6. Add ketchup and stir until fully mixed in. Take off the heat and stir in cilantro.
Notes from Miriam:
- The meat prep is optional but will ensure your dish isn’t too greasy! It’s better for your heart!!
- People often confuse Thai, Indian and Serrano chilis. Thai chilis are the small ones, Indian chilis are pointy on the end and Serrano chilis are rounder.
- Don’t chop chilis finely. Keep them coarse. That way people can avoid them if they do not like spice.
- Ketchup is not a traditional ingredient (if you were wondering). She just likes the sweetness it adds and thinks it balances out with the vinegar.
- This is a great recipe to make in batches. You will always find minced beef in her freezer and she uses it for everything – tacos, pizza, meatballs, tartlets..