Recipe:
In a saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic, (and chopped chillies-OPTIONAL) and saute for additional 2-3 minutes, until onions are slightly
browning.
Add mince, fry and stir until lightly sealed (approx.3 mins.)
Add curry powder/masala, stir well coating the mince. Cook, stirring for 8-10 mins. NB:( if meats starts to stick add dash of water)
Add 1/4 cup of water and cook till water has evaporated(about 15 minutes)
Add mint, coriander, thyme and saute on low heat for 2 minutes.
Remove from stove and set aside to cool.
500g lamb or beef mince
2 large onion, diced
ginger (1 1/2 tablespoons, crushed (jar)
Shape: | Sliced |
Processing Type: | Fried |
Style: | Cooked |
Type: | Beef |
Category: | Red Meat |
Pressurized liquid nitrogen container is a device for storing and replenishing liquid nitrogen. It is made of stainless steel and can generate pressure inside to achieve continuous discharge to achieve the purpose of replenishment. It is widely used in animal husbandry, ...
Come From Tianchi Cryogenic Machinery Equipment Manufacturing
Pressurized liquid nitrogen container is a device for storing and replenishing liquid nitrogen. It is made of stainless steel and can generate pressure inside to achieve continuous discharge to achieve the purpose of replenishment. It is widely used in animal husbandry, ...
Come From Tianchi Cryogenic Machinery Equipment Manufacturing
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