One Pot Beef Mince Stir-Fry

Ingredients

·  500g beef mince (you can use chicken/ pork / mutton mince)

·  1 tablespoon sunflower oil

·  2 tablespoon light soy sauce

·  1 tablespoons Worcestershire sauce

·  Spices of your choice (I used ½ tsp. turmeric & ½ tsp. cinnamon)

·  1 teaspoon oregano/ Thyme/ Rosemary (any herb of your choice)

·  1 onion, chopped

·  1 tablespoon grated ginger

·  2 large garlic cloves, crushed

·  ¼ cabbage, finely shredded

·  1 cup cauliflower florets

·  1 green capsicum, cut into strips

·  Salt & Pepper to taste

·  ½ Lemon Juice

Method

1. Heat the oil in a wok or deep pan. Stir–fry mince beef for 2 minutes, (in batches if the pan is too small), breaking up lumps with a wooden spoon, until mixture is no longer pink. Add onion, garlic, ginger and stir–fry for another 2 minutes.
2. Add tomato paste and stir–fry for 30 seconds.
3. Add the spices & herbs.
4. Add the vegetables and stir–fry for another minute.
5. Stir through soy sauce, Worcestershire sauce, lemon juice, salt & pepper powder. Simmer for 5 minutes.
6. Done.

QUICK VEGETABLE SOUP

QUICK VEGETABLE SOUP

INGREDIENTS

Soup ingredients:

½ cup lentils / dal

2 cups cleaned and chopped vegetables (Ex. carrots, Cabbage, cauliflower, Bell Peppers)

1 big chopped tomato

1 big chopped onion

1 tablespoon seedless tamarind paste (Optional)

1 tablespoons Mix of all spices (you can use curry powder)

½ teaspoon turmeric

1 cup water (extra if needed)

Vegetable / chicken stock 2 to 2.5 cups

Tempering - OPTIONAL:

2 tablespoons sunflower (any) oil

1 teaspoon mustard seeds

¼ teaspoon of asafoetida

2 to 3 garlic cloves

10 to 12 curry leaves (optional)

Method:

Cook lentils & all the remaining soup ingredients except tempering ingredients in 2 to 2.5 cups of chicken stock on medium to high until the lentils are soft and mushy.

Tempering (It’s optional):

1.      In a deep (& wide) pot, heat oil. Crackle the mustard seeds (add the muster seeds in the hot oil and wait for it to pop open).

2.      Add garlic, asafoetida and curry leaves.

3.      Fry till the garlic turns a light brown. Pour the steaming hot previously cooked soup into this. Close with a lid so that the flavours infuse for about 5-6 minutes.

Done