Ground Meat With Potato Wedges Recipes

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cardamom pods, cinnamon, bay leaves, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes, meat, tomato, cilantro, ginger, garlic, and green chili peppers, and stir to cook, about 10 minutes.2. Mix in the coriander, garam masala, fenugreek seeds, turmeric, and salt and cook, stirring and breaking any lumps, over medium heat until the meat is well-browned, 10 to 15 minutes.3. Add the yogurt, cover the pan, and cook, stirring as needed, until the potatoes are soft and the dish is well-moistened and thick, about 10 minutes. Transfer to a serving dish, mix in the cardamom seeds, and serve.VARIATION: Toss in 2 to 3 cups of finely chopped fresh spinach, 1 cup thawed frozen peas, 1 cup small cauliflower florets, or any other vegetable of your choice along with the yogurt in Step 3, and cook until the vegetables are soft, another 5 to 7 minutes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

Steps:

• Preheat oven to 220C/200C fan-forced.
• Place paprika, tumeric, potato and half the oil in a baking dish.
• toss to coat.
• Bake 35-40 minutes, turning occasionally, or until golden and tender.
• Meanwhile, heat the remaining oil in a saucepan over medium-high heat.
• Add onion and mince.
• Cook, stirring with a wooden spoon to break up mince for 6-8 minutes or until browned.
• Add tomatoes, tomato paste, worcestershire sauce, stock, mushrooms, carrot and capsicum.
• Bring to the boil then reduce heat to medium-low.
• Simmer for 25-30 minutes or until thickened.
• Stir in gravy powder.
• Divide wedges and mince mixture between bowls.
• Serve topped with parsley.
• Notes:.
• Use 2 cups of frozen mixed vegetables instead of mushrooms, carrot and green capsicum.
• To freeze, allow mince to cool then spoon into a large snap-lock bag. Seal. Flatten bag for quicker defrosting. Freeze for up to 3 months. Thaw in refridgerator overnight. Transfer savoury mince to a large saucepan. Reheat, stirring over medium-high heat, adding extra stock if necessary. Cook wedges as directed.

Steps:

• Spray a baking dish with cooking spray.
• Preheat oven 375 degrees.
• Spray a large skillet with cooking spray and brown ground beef.
• Drain ground beef, if necessary.
• Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
• In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
• Gradually add milk and cook till bubbly and thickened.
• Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
• Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
• Add 1 layer of potatoes.
• Alternate ground beef mixture, then potatoes until completely used.
• Pour cheese sauce over ground beef and potato mixture.
• Top with a pinch of paprika and grated cheese.
• Bake for 1 hour, or until potatoes and beef are bubbly and done.