Minced meat is one of our family favourites. In recent past with enough research on what goes inside each consumable, meat has slowed down on our usual menu. Sea food seemed to be a good bet when compared to artificially fed chicken. But while I wanted to blog on minced meat, we had a discussion on goat’s meat and that goats were the ones who would feed on herbs than other animals. Eating goat’s meat is heathier than any other meat and here is just a brief up I found on a link 🙂
“Goat’s meat is nutritionally superior to nearly all other types of meat. It is low in calories, total fat, saturated fat, and cholesterol than chicken, beef, pork and lamb. It’s comparatively equal in protein content. It offers more nutritional value and greater health benefits.
Proportionally goat meat is higher in unsaturated fats (good fats) and lower in saturated fats (bad fats). Clinical trials demonstrate that saturated fats increase LDL cholesterol levels (bad) and unsaturated fats increase HDL levels (good) in the blood. It’s also easily digested. Based on this information, including goat meat in a healthy diet can be expected to lower blood cholesterol and reduce the risk of atherosclerosis and coronary heart disease.” – Source: http://www.edlibichdc.com/Goat_Milk_and_Meat.html
Ingredients:
- Minced Meat (Goat) – 250 grams, thoroughly washed and drained
- Slit Bengal Gram (Kadalai Parupu) – 1/3 cup, washed
- Onion – 1 medium, finely chopped
- Mustard Seeds – 1/4 teaspoon
- Slit Urad Dal – 1/4 teaspoon
- Cumin Seeds – 1/4 teaspoon
- Fennel Seeds – 1/4 teaspoon
- Curry Leaves – about 10 individual leaves
- Corriander Leaves – to garnish
- Chilly powder – 1 tablespoon
- Dania powder – 2 tablespoons
- Garam Masala powder – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – 1 teaspoon, adjust as per taste
- Oil – 2 tablespoons
- Water – 2 cups
Method:
1. Add mince meat, slit bengal gram, chilly powder, dania powder, garam masala powder, turmeric ( I have all these 4 powdered together which is seen in the picture) and salt into your pressure pan. Add water and pressure cook in high for upto 1 whistle. Bring down flame to low and let cook for 2 to 3 minutes and switch off stove. Wait for the pressure to release by itself completely. Now open to check if the meat is cooked well. ( Mince meat does not require long cooking hours unlike the meat itself.)
2. Heat up a kadai and add oil. Once oil is hot, add mustard seeds and wait for it to splutter. Bring down flame to medium and add slit urad dal, cumin and fennel seeds. Let fry for 1 minute and then add curry leaves.
3. Now add the cooked mince meat along with the stock from the pressure pan onto kadai. Add onions and give it a nice stir. Check for salt and adjust.
4. Let cook in medium flame stirring occasionally in between until the moisture evaporates and the whole thing thickens a bit. This might take between 5 to 10 minutes depending on quantity of stock. Switch off stove and garnish with corriander leaves.
Mince meat is a nice choice than the usual dishes made as accompaniments. You could also add green peas along with mince meat and bengal gram. For a richer version, you can also choose to add ginger garlic paste after adding curry leaves. Fry for 1 minute and then add cooked meat. Its good to be served with rice with some favourite curry and mince meat as an accompaniment.
Classic Indian Recipes 