There are two things I took away from the Super Bowl, both Beyoncé and Lady Gaga will always be amazing performers, other than that I didn’t pay attention to much. Football is more of M’s ritual and in some way a religious sports retreat that involves a lot of appetizer types of food. I cooked him his treats as promised and he ate them as expected. I think he saved some of the wings and guacamole for his lunches during the week.
Just as much as M loves his sports meals, I have my fondness for simple comfort food recipes and recipes with options to cheat and take little time to cook. There are certain dishes that I’ve probably eaten at least once a week growing up. Mince is one of them and though there are different ways to make mince, this Goan version is obviously my favorite. Though I’ve skip the carrots and the potatoes in this version (you can obviously add them in, see my kitchen notes below), this is one of my favorite meals to go to during the week. It cooks quickly and requires minimal prep work especially if you can use precut frozen veggies (no shame here). This is one of my favorite weeknight meals! Serve it with some cooked plain rice or or dinner rolls and you’re good to go. If you’re familiar with kheema, then mince will sound similar, it’s simply a Goan version of kheema, similar flavors yet very different.
I cooked the mince in this gorgeous pan from . All-Clad’s new cookware collection by Chef Thomas Keller. As with all of All-Clad’s classic cookware, this stainless steel five-ply pan is a sleek and sexy beast. There’s a universal lid that’s equally modern and elegant to match the pan. There’s a layer of copper sandwiched between the stainless steel to ensure quick and even heat for cooking. And now the folks at All-Clad are giving away one of these gorgeous 5 quart sautéuse pans that you for you to cook with! To enter all you need to do is leave a comment below and tell me what you’re favorite comfort food is. This giveaway is open to all legal residents of the United States and will run from February 9th to February 16th till 12 pm. The winner will be announced and notified via email and will have 24 hours to respond.
Here are some of my kitchen tips that you might find useful when preparing this dish;
- Though I use frozen peas, you can use fresh peas.
- I don’t use finely diced carrots in this recipe (as is traditionally used) but you can always add frozen or fresh carrots. 1 cup of finely diced carrots can be added after the onions are cooked for an additional 2 minutes and then cooked as described in the recipe.
- I’ve also skipped adding fried finely diced potatoes. Again, 1 cup of shallow fried potatoes can be folded in towards the end and stirred for 2 minutes before removing the pan from the stove.
- I use tamarind paste versus the concentrate so use less if you decide to use the concentrate.
- I prefer the texture of canned tomatoes to fresh in this recipe and it works well here. On some days, if I’m out of fresh tomatoes, a can of tomatoes works perfectly in this dish.
CONTEST: This contest has Ended. The winner is Justin, congratulations and happy cooking!!!
yields: 4 servings
2 tablespoons olive oil
1 cup diced red onion
1 tablespoon grated ginger root, peeled, fresh
1 tablespoon grated garlic, fresh
1 lb ground beef/lamb
2 green thai chili pepper, thinly sliced
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 teaspoon garam masala
1/2 teaspoon black pepper powder
1 cup frozen shelled peas (or fresh)
1 1/2 cups chopped tomatoes (I like to use canned tomatoes in this recipe)
1/4 cup cider vinegar
1 teaspoon tamarind paste
1 teaspoon kosher sea salt
1 tablespoon cilantro leaves, chopped
1 tablespoon mint leaves, chopped
1. Heat the oil in the sautéuse on medium-high heat. When the oil is hot add the onions and cook until they turn light pink and transclucent, about 2 to 3 minutes. Add the ginger and garlic and cook for an additional 30 seconds with constant stirring. Break the ground meat into small chunks and add it to the pan. Cook with constant stirring to break the meat into crumble like pieces using a wooden spoon. Cook until the meat is browned, this will take about 3 to 4 minutes.
2. Add all the remaining ingredients except for the cilantro and mint. Stir and cover the pan with the lid. Add the salt and reduce the heat to medium-low and cook for about 20 minutes until the meat is cooked. Taste and adjust seasoning if necessary. Remove from stove and garnish with the cilantro and mint leaves.
Disclaimer: This giveaway is sponsored by All-Clad. All opinions expressed are solely my own.