I enjoy planning my meals for the week, but sometimes, I run out of ideas, after school I want to feed the children reasonably early ( dependent on what school activity is going on that particular day) and I don't really want to be cooking two different meals for them and then us. And meals around the family table are not always possible.... I do try....but some days it is just an impossibility.
I ponder over my favourite recipe books (of which I have many....that is another blog entry for another day!) or I resort to looking at my Ipad in the kitchen thinking of quick, nutritious meals that will justify everyone's need. I turn, yet gain to my favourite ingredients - mince...any sort, lamb,beef or chicken, you can create wonders with mince. perfect for mid week quick dinners. I usually make a couple of Indian style dishes and then the usual spag boll, or moussaka or my children's favourite - chilli con carne. So I was inspired by this North African dish, a lovely warming and spicy dish which is traditionally vegetarian, but I saw a meat version by Peter Gordan, so I decided to add other flavours like offal which worked well. But feel free to omit as its is not to everyone's taste. I like liver and kidneys, but that's as far as i will go with offal meat. Great with crusty bread.
500g minced lamb
1-2 kidneys (thoroughly cleaned and cut into small chunks) This is completely optional as it may not be to your liking
2 Tbl olive oil
1/2 tsp Cumin
1/2 tsp sesame seeds
1/4 tsp turmeric
1/4 tsp paprika
1/2 -1 red chili finely chopped - or you can substitute for 1/4 tsp chili powder (depending on how spicy you like it)
1 clove crushed garlic
1/2 tsp salt
2 red and yellow capsicums -sliced
2 onions - sliced
4 fresh tomatoes chopped
1/2 tin chopped tomatoes
1/2 Tbl tomato paste
handful of chopped coriander and mint
1. I cooked this in a large lidded frying pan, so that you can take it to the table and serve from it too. Heat the oil and add the cumin and sesame seeds, as soon as they start sizzling add the mince, stir until brown2. Add the vegetables (not the tomatoes at this stage) and all the spices, and cookfor 4-5 min.
3. Add the tomatoes and the tomato paste, and cook for a further 8-10 min on a medium heat.
4 Make 'holes' in the mixture and break an egg into each hole, cover with the lid and cook until the eggs are set, the yolks should be a little runny
Add the chopped herbs and serve immediately with some crusty bread.
Traditionally its a dish eaten at breakfast (without the meat) but you can serve it anytime. And I think both vegetarianand meat options work well. For a vegetarian option you can also add some chopped spinach (1 cup) and some feta cheese cut into cubes.
Till next time.