Ingredients:
• 1/2 kg – ground Meat – turkey, beef, Chicken or soy
• 2 – bell peppers – red and green
• 1 – Green chilli
• 2 – medium-size Onions
• A handful of Coriander leaves
• A cube of chicken/beef stock
• 1/2 tsp – cumin powder
• 1/2 tsp – pepper powder
• 2 cups – Mushrooms – boiled in salted water
• 2 tbsp – Olive oil
• 1 inch Cinnamon stick
• 2-3 – Bay Leaves
• 4-5 – Garlic cloves, crushed
• 2-3 – Cloves
Method:
- Grind the bell-peppers, 1 onion, coriander and green chilli to a coarse mixture.
- Add this mixture along with the cumin and pepper powders, to the mince and mix well.
- Heat oil in a cooker/ thick bottom sauce pan.
- Add the onions and cook on medium heat to a light brown.
- Add the whole spices, garlic and stock cube, mix well and cook for a minute.
- Add 3-4 cups water, bring to a boil and then turn off the heat.
- Make golf-ball size meatballs of the mince mixture and place them in the cooker/vessel, starting from an outer edge and working your way in concentric circles, to the centre.
- Cover and cook for 1 whistle on high heat and simmer for 8 mins (about 20 minutes in a covered saucepan).
- Drain the mushrooms and add them to the stew.
- Simmer until the meat is well done and the mushrooms have absorbed in some stew flavour (about 5-6 mins).
- Recipe courtesy: Lilchefsworld
- http://www.lilchefsworld.com/
Recipe courtesy of Mearl Fernandes