Its always good to have some cooked dry mince in the fridge. It can be used to stuff peppers or tomatoes, or make quick patties, use as a filling for mashed potatoes to make tikkis. You could add some sliced onions and peppers for a quick stir fry. I love using leftover mince in my omlette for breakfast. You could stuff the mince in some iceberg lettuce to give it a chinese take. You could use it to stuff pre cooked parathas/chappatis lined with a fried beaten egg to make a frankie roll (adding some fresh onion and tomatoes as a garnish)
I will give you a basic mince recipe and an option of spices depending on the spice level you would like.
Ingredients:
500gms beef mince
2 onions chopped fine
1 tsp ginger garlic paste
1 tomato chopped fine
salt to taste (about 1/2 tsp)
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp Shan's achari ghosht masala powder
(you can add or substitute the achari powder with 1/4 tsp kashmiri chilli powder or 1/4 tsp tandoori masala powder - I don't add chilli powder when using the achari or tandoori masala to keep the spice level down for the kids)
1 cup of fresh coriander chopped
1 tbsp of Maggi's hot and sweet sauce (optional)
1/2 cup of water
Peppers or capsicums
Method:
In a pressure cooker, heat the oil, add in the onions and saute for a little while. Add the ginger garlic paste and salt. Now add in the tomatoes and all the spice powders. Add in the mince and give it about 10 mins of slow cooking. It is important to break up the mince till you find the colour changes and it is semi cooked. If you avoid this step you will get lumps in your mince once its done. Add in the water, and cover the pressure cooker and increase the heat to full. Wait for the pressure cooker to whistle and then lower the heat to the first or second lowest setting on your cooking range and time for 15 mins.
After 15 mins, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
The mince will still have some gravy in it. Leaving it open, dry the mince on a medium to high flame till the water dries up. Turn off the heat. Add in the hot and sweet sauce and the fresh coriander.
This is your basic mince recipe.
For another version you could leave the gravy in it, and add in some diced potatoes and/or green peas. (Close the cooker and put the heat on its highest setting. As soon as it whistles, turn off the heat and leave the cooker closed till the pressure cooker cools off on its own)
For this recipe:
You can use regular sized peppers or the long ones like I did in this recipe. The long ones are mild in taste just like the regular sized peppers.
Slice the long capsicums in half length wise, keeping the stem intact so the filling stays inside. Remove the seeds and stuff with the cooled mince. Drizzle a little bit of oil on the top of each stuffed pepper. You can either bake them like I did, in the oven at 350 for about half an hour or so till the peppers are tender. Dont over cook them or they will get too soft.
You can also pan fry them. To do that you need a beaten egg and some bread crumbs. Spoon some of the egg on the top of the mince and then upturn and dab it on a plate of breadcrumbs, till you achieve a crust. Fry the peppers crust side down in a pan with oil and then turn it over , keeping the flame low, to cook the pepper side.
I will give you a basic mince recipe and an option of spices depending on the spice level you would like.
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Stuffed Peppers with Beef Mince
500gms beef mince
2 onions chopped fine
1 tsp ginger garlic paste
1 tomato chopped fine
salt to taste (about 1/2 tsp)
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp Shan's achari ghosht masala powder
(you can add or substitute the achari powder with 1/4 tsp kashmiri chilli powder or 1/4 tsp tandoori masala powder - I don't add chilli powder when using the achari or tandoori masala to keep the spice level down for the kids)
1 cup of fresh coriander chopped
1 tbsp of Maggi's hot and sweet sauce (optional)
1/2 cup of water
Peppers or capsicums
Method:
In a pressure cooker, heat the oil, add in the onions and saute for a little while. Add the ginger garlic paste and salt. Now add in the tomatoes and all the spice powders. Add in the mince and give it about 10 mins of slow cooking. It is important to break up the mince till you find the colour changes and it is semi cooked. If you avoid this step you will get lumps in your mince once its done. Add in the water, and cover the pressure cooker and increase the heat to full. Wait for the pressure cooker to whistle and then lower the heat to the first or second lowest setting on your cooking range and time for 15 mins.
After 15 mins, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
The mince will still have some gravy in it. Leaving it open, dry the mince on a medium to high flame till the water dries up. Turn off the heat. Add in the hot and sweet sauce and the fresh coriander.
This is your basic mince recipe.
For another version you could leave the gravy in it, and add in some diced potatoes and/or green peas. (Close the cooker and put the heat on its highest setting. As soon as it whistles, turn off the heat and leave the cooker closed till the pressure cooker cools off on its own)
For this recipe:
You can use regular sized peppers or the long ones like I did in this recipe. The long ones are mild in taste just like the regular sized peppers.
Slice the long capsicums in half length wise, keeping the stem intact so the filling stays inside. Remove the seeds and stuff with the cooled mince. Drizzle a little bit of oil on the top of each stuffed pepper. You can either bake them like I did, in the oven at 350 for about half an hour or so till the peppers are tender. Dont over cook them or they will get too soft.
You can also pan fry them. To do that you need a beaten egg and some bread crumbs. Spoon some of the egg on the top of the mince and then upturn and dab it on a plate of breadcrumbs, till you achieve a crust. Fry the peppers crust side down in a pan with oil and then turn it over , keeping the flame low, to cook the pepper side.
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| Stuffed Peppers with Beef Mince |
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