I tried a new recipe for biryani on Sunday. It was a time consuming recipe to make, used quite a few spices and other ingredients, some of which I bought specially for the recipe and it was all a bit blah. Not inedible but there were so many better things I could have been cooking and the garden could certainly have used a bit more love and attention. If it had turned out fabulous it would have been well worth the effort but it wasn’t. All very disappointing.
Don’t you hate it when a recipe does that to you? What is the most disappointing thing you have made?
I hope this spiced mince and egg by Claire on the Banting Chef won’t disappoint you. It has such similar spices to the biryani I tried making but for some reason in this dish they just work and while it is not a quick dish to cook, much of the cook time is just simmering and the prep time is fairly minimal as well. The spices combine beautifully to make a lovely warming dish. Combining spices is a skill I would love to master. Maureen from the Orgasmic Chef wrote about this wonderful course she did that sounds like a great introduction to creating your own spice mixes.
I have made this recipe a few times now and used different mince. The lamb suggested in the original recipe is good but my favourite has been pork – which you are unlikely to find in Morocco hence my renaming of the recipe. I also think it would be delicious with chicken or turkey – just in case you didn’t get enough turkey with Thanksgiving (or there are some turkey bargains out there from leftover turkey).
I have made a few minor amendments to the original recipe – skipping the yoghurt and parsley. And the first time I made it I included two eggs just for me, but that is really more protein than you need in the dish and one is more than enough especially if you have bread with the dish as I did.
To make this for one I used the following ingredients:
- 130g of lamb or pork mince (or really whatever minced meat you have to hand)
- salt and pepper to taste
- 1/2 tsp of olive oil
- 1/4 of a brown onion, diced
- 1/2 a tsp of minced garlic (equal to one clove)
- 1/2 tsp of ground coriander
- 1/2 tsp of cumin
- 1/4 tsp of cinnamon
- 1/4 tsp of ground ginger
- 1 tsp of paprika
- 1/4 tsp of dried chili flakes
- a couple of strands of saffron (but skip if you don’t have it)
- 200g of tinned diced tomato
- 1/2 tsp of brown sugar
- 1/4 cup of beef stock
- 1 egg
- 1 tbs of toasted pine nuts
A couple of things to watch for in the original recipe – there is no egg mentioned in the list of ingredients and you need to add the beef stock along with the tomatoes.
In cooking the recipe my onions took about 4 minutes to be translucent. For browning the mince, the times really varied depending on the meat. The lamb seemed to take forever whereas the pork mince took about 5 minutes. I let my mince simmer for 40 minutes. So just keep an eye on it. With the pine nuts, I stirred them in at the end rather than leaving them on top as garnish. To take a nice photo I was careful not to break the egg when doing that but of course the non food bloggers out there don’t need to worry about that.
Preparation time is about 10 minutes, mainly dragging stuff out of the pantry. Cook time is about 1 hour depending on how quickly your mince browns and how you like your eggs. I like mine runny, which reduces cook time. The dish has about 400 calories without the bread.