Recipe by Shawn Suares
Ingredients:
750 gms mince
1 large onion (finely chopped)
1 1/2" ginger (finely chopped)
8 cloves garlic (finely chopped)
2 green chillies (slit)
1 capsicum (finely chopped)
1 zucchini (finely chopped)
2-3 potatoes (small cubes)
250 gms mushrooms (sliced)
200 gms tomato paste
1 chicken stock cube (dissolved in 1/4 cup hot water)
oil or ghee
To garnish:
3 tbsp coriander leaves (chopped)
3 tbsp fresh dill
1-2 tbsp lemon juice
1 tbsp butter
For the spice mix:
1 tbsp kashmiri chilli powder
1 tbsp coriander powder
1 tsp roasted garlic and peppers (Kirkland)
1 tsp red chili powder
1 tsp garam masala powder
1 tsp aamchoor powder
1 tsp salt (adjust to taste)
1/2 tsp turmeric
Steps:
- In a nonstick vessel, heat oil.
- Add the onions, ginger, garlic and green chilies. Fry till onions turn translucent.
- Add the spice mix powders. Fry for 2-3 minutes till the raw smell goes.
- Add the ground mince a little at a time and fry till all the meat browns.
- Add potatoes, zucchini, capscicum and mushroom. Mix well.
- Add the chicken stock and the tomato paste.
- Cook covered on medium-low till the potatoes are cooked. Don't add water, keep stirring every few minutes to avoid it from sticking to the vessel.
- If desired, add a tbsp of butter and mix lightly.
- Garnish with dill, coriander leaves and lemon juice.
- ENJOY!
Notes:
- You can add frozen mixed vegetables (carrot, corn, beans etc) to reduce prep time.
- If you like a bit of gravy, add a little hot water at a time. Keep in mind that the vegetables release water during the cooking process.