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1/2 kg beef mince
3 tbsp oil
2 medium onions, grated
3 fresh tomatoes, blended with skin
2 tsp ginger/garlic paste
3 tbsp tomato paste
2-3 green chillis chopped (omit if you prefer mild)
1 tsp red chilli flakes
1/2 tsp black pepper
1 tbsp yoghurt
1/2 tsp turmeric powder
1 tsp freshly grinded cumin powder
juice of half a lemon
coriander, blended with some water to form a paste
3-4 tbsp breadcrumbs
2-3 tbsp ketchup
Heat the oil in a pan, add the onions and saute until transluscent. Then add the ginger and garlic paste, followed by the mince.
Fry it until it starts to brown, then add some salt, the tomato paste and blended tomatoes. Add the turmeric, cumin powder and 2 tbsp of the coriander paste.
Let this simmer covered until all the water is gone, then add the yoghurt and stir together.
Add the green chillis and red chilli flakes, adjust salt and keep cooking it down on medium heat until it dries up and starts to stick to the bottom of your pan.
Switch off and add the black pepper plus the lemon juice and let this mixture cool for about 15minutes.
Now beat the 2 eggs in a bowl and pour it into the mixture, stir it in using a fork, then sprinkle the breadcrumbs and combine.
Pour this mixture into your mold, even a deep plate will do, then bake in an oven for about 20-30mins at 180 C or until it darkens and solidifies and has a lovely brown colour. Remove and add the ketchup on top and then put it back in the oven for a few more minutes.
Garnish with coriander and serve with mashed potatoes, dinner rolls and gravy. It should easily serve 3-4 people.
For mashed potatoes, use about half a kg of good white potatoes. Peel and cube them, then boil in water with some salt. Make sure you cover the pan when the water starts boiling. Test the potatos with a knife to check when done, and if it sinks into the cubes easily, drain the potatoes and spill them into a big bowl. Add a tbsp of butter, some salt and 2-3 tbsp of milk. Mash them whilst still hot for best results, they will be soft and creamy! Adjust salt and garnish with coriander. I sometimes like to add a bit of black pepper