minced meat

An easy and quick meal: ground beef and potatoes skillet with zucchini and herbs.

Ground Beef, Zucchini and Potatoes

500 g/ 1 lb potatoes (See note 1)

olive oil

500 g/ 1 lb ground beef

onion

garlic

500 g/ 1 lb zucchini

red bell pepper

250 ml/ 8.5 fl.oz/ 1 cup vegetable broth

ml/ 3.4 fl.oz/ scant ½ cup single or heavy cream

crème fraiche (See note 2)

savory

chives

fine sea salt and black pepper

If you don't have any leftover potatoes, start...

If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube or thickly slice them. Set aside.

Finely chop the onion and the garlic cloves.

Heat the oil in a large skillet. Add...

Heat the oil in a large skillet. Add the ground beef and stir for a few minutes, until the meat changes color.

Add the onion and the garlic and cook...

Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned, about 5 minutes.

In the meantime halve the zucchini lengthwise and...

In the meantime halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and fry for 2-3 minutes.

Add the broth, cover the pot and cook...

Add the broth, cover the pot and cook for about 5 minutes or until the veggies are done to your liking.

Add the potatoes and reheat them.

Add cream, crème fraiche, chopped herbs, salt and...

Add cream, crème fraiche, chopped herbs, salt and pepper to taste.

Stir carefully and serve immediately as suggested above.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

Five ingredients are all you need for this thrifty dish that makes the most of mince and has a great sage and onion flavour

Beef & bacon meatloaf

sunflower oil

pack sage & onion stuffing mix

beef stock cube

rashers smoked streaky bacon

beef

Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.

Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.

Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.

These golden and crispy meat samosas are the ultimate delicious snack and the perfect showstopping appetizer. Lamb keema samosas are a common Pakistani delicacy that can be found on every street corner.

Lamb Keema Samosas

800 g Plain Flour

100 ml Vegetable Oil

tbsp Salt/Namak

Water

Lamb Mince/Keema

250 g Frozen Peas/Matar

Onions/Pyaz (finely diced)

Garlic Cloves/Lehsan (finely chopped)

Green Chillies/Hari Mirch (finely chopped)

Potatoes/Aloo

tbsp Chilli Flakes

tbsp Dried Fenugreek Leaves/Methi

½ tsp Turmeric Powder/Haldi

tsp Cumin Seeds/Jeera (crushed)

Coriander/Dhaniyaa (finely chopped)

g Flour

ml Water

In a bowl combine the plain flour, salt and oil then mix everything well rubbing the flour in between your palms to allow the oil to distribute unevenly through the dough until a breadcrumb like texture forms – when you press a handful of the flour on to your palm it should be able to hold its shape

Add the dough and begin to knead until a firm and smooth dough forms then cover with a tablecloth and set aside to rest for at least 30 minutes whilst the filling is being made

In a pan add the mince, finely diced onions, finely chopped garlic, salt and the finely chopped green chillies then cook on medium heat for 3-4 minutes until the colour of the mince changes

Cover and cook on medium heat for 20 minutes

Add the chilli flakes and the dried fenugreek leaves and cook the spies for 6-8 minutes

As the spices are cooking finely dice the potatoes then add into the pan before covering and cook on medium heat for 10-12 minutes until the potatoes have softened

Add the frozen peas and cook for a further 4-6 minutes

Add the crushed cumin seeds and finely chopped coriander and cook for 2-3 minutes before setting the filling aside to allow it to cool

In a small bowl combine the flour and water to make a thick paste – if you do not cook the dough (step 13) then there is no need to make this paste and you can simply seal the samosa with water

Remove the tablecloth and knead the rested dough for 3-4 minutes before making small equal-sized smooth balls with it – depending on personal preference and how small or big you like your samosas to be you can make about 8-10 dough balls

(This step is optional) Roll the dough ball into a circle then transfer on to frying pan and cook on low heat for 30 seconds on one side until small bubbles begin to form – do not overcook it

Cut the circle into half and use the paste to seal the edges and create a cone then dd in the cooled mixture and seal the top edge with the paste before repeating with the rest of the mixture – at this point the samosas can be frozen

Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it

Gently add the samosas into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side

Your lamb keema samosas are ready!

https://www.youtube.com/watch?v=Sh7dLcXk6Ns

How To Make Keema Samosa Filling Recipe | How To Make Samosa At Home | Keema Aloo Somosa Recipe | How To Make Samosa Recipe | Simple Samosa | How To Fold Samosa | Qeema Samosa | Qeema Recipe | Mutton Keema Recipe | Punjabi Samosa Recipe | How To Make Samosa Filling | Easy Samosa Recipe In Hindi | Mutton Samboosa Recipe | Homemade Samosa | Lamb Sambosa Recipe | Frozen Samosa | Lamb Keema Matar | Onion Samosa | Meat Samosa | Sambusa Recipe | Mince Samosa | Somosa Recipe | Best Samosa Recipe | Fried Samosa Recipe | Crispy Samosa | How To Fry Samosa | Ramadan Recipes | Iftar Ideas | Potato Samosa | Lamb Samosa | Keema Aloo Recipe |

CLICK THE LINK BELOW FOR THE RECIPE:
https://theazizkitchen.com/recipe/lamb-keema-samosas/

CONTENTS OF THE VIDEO

00:00 Introduction
00:20 Making Samosa Dough
01:08 Keema Samosa Filling
03:52 Samosa Paste
04:16 Making Samosa Pastry
05:08 Filling Samosa
06:09 Frying Samosa

Lamb keema samosas are a common Pakistani delicacy that can be found on every street corner. This simple lamb samosa recipe shows you how to make a lamb somosa that filled with a fragrant lamb keema samosa filling. 

These golden and crispy meat samosas are the ultimate delicious snack and the perfect showstopping appetizer. Serve this meat samosa recipe with a full Pakistani meal or even pack them into your lunchbox for a quick lunchtime treat. Make the perfect triangular shaped flaky pastry lamb samosa recipe in the comforts of your own home. 

#theazizkitchen #samosa #samosarecipe #meatsamosa #keema #lamb #curry #ramadanrecipes #iftarrecipes #howtomakesamosa #food #recipe #cooking

THANK YOU FOR WATCHING!

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Lamb Keema Samosa Recipe • How To Make Samosa Qeema Recipe • Aloo Matar Keema Meat Samosa For Iftar

This authentic one-pot keema curry recipe is an easy, yet delectable curry made with minced meat, onions, tomatoes, and a myriad of spices.

Keema Curry (Mince Curry)

500 g Minced Meat (Keema)

Onion

Tomatoes

Green Chillies

tsp Ginger Paste

tsp Garlic Paste

Salt

tsp Turmeric Powder

tsp Chilli Powder

tsp Coriander Powder

tsp Cumin Powder

tsp Kashmiri Chilli

tbsp Dried Fenugreek Leaves

Coriander

Heat up the oil in a pan on medium heat until hot.

Add the finely diced onion and cook for 4-5 minutes on medium heat until softened.

Add the ginger paste, garlic paste, and chopped green chillies then sauté for a further 1-2 minutes

Add the minced meat and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over.

Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder, and cumin powder then cook the spices for 3-4 minutes.

As the spices are cooking chop the tomatoes then add to the pan and cook for 3-4 minutes.

Add the water and cover then cook for 20 minutes on medium heat.

Finally, add the chopped coriander and dried fenugreek leaves.

Serve with fresh naan bread or rice and enjoy!

This Vegan Thai Basil Tofu Stir Fry with Green Beans recipe is deliciously savoury, sweet, spicy, and aromatic from the fresh basil leaves. You’ll want to enjoy this with a bowl of steamed rice for a perfectly satisfying meal.This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat.

Vegan Thai Basil Tofu with Green Beans (Pad Krapow-Inspired)

oz extra firm tofu

neutral oil

5.2 oz green beans ((see notes))

ginger (minced)

garlic (minced)

green chili (sliced (add more for extra heat))

bird's eye chiles

red bell pepper (diced)

brown sugar (adjust

tbsp soy sauce (or

tbsp vegetarian oyster sauce (or sub more soy sauce)

1.5 tsp dark soy sauce

white pepper

Salt (to taste)

You can watch the video below or see the step-by-step images above to see how to make this recipe.

Press tofu for at least 10 minutes to drain excess liquid. I like to wrap my tofu in a towel and place a weighted surface on top. Afterwards, place the tofu in a bowl and crumble the tofu with your hands or a fork.

Chop off the ends of the green beans. Slice into 1/2-inch pieces.

Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.

Increase to high heat and then add in the green beans. Leave untouched for 2 to 3 minutes or until browned on one side. Move the beans around and repeat this step until the beans are slightly charred, around 8 minutes in total. Remove the beans from the pan and set aside.

In the same pan or wok over medium heat, add in the oil. Once hot, sauté the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper. Sauté for 3-4 minutes over medium heat until bell pepper is cooked through. Move the onions and bell peppers to the side of the pan.

Add in the mashed tofu. Add the sugar, soy sauces, vegetarian oyster sauce (if using), and white pepper. Mix the tofu to coat in the sauces.

Turn up the heat to medium high and and leave to cook over medium high heat, mixing around every 2 minutes until the tofu dries up. Mix everything (the tofu and bell pepper/onion mix) and then leave the tofu to cook for a bit longer until it resembles minced meat and is lightly brown, around 10 minutes in total.

Add in the Thai basil leaves. Mix well and cook for 2 minutes over medium high heat until the basil leaves have wilted. Add back in the green beans.

Season with a pinch of salt and more soy sauce, if needed. Turn off the heat and serve over steamed rice. Enjoy!

It was delicious!! I just did one thing different which I steamed the green beans slightly just till it was slightly tender and added it exactly like you did. Also I substituted agave instead of brown sugar. It was very yummy!

i never post reviews on recipe blogs (not because I don't feel some sort of way about them, but rather cause I'm too lazy), and I gotta say, this was incredible! Never tried my hand at vegan cooking, but my boyfriend is a vegan, and I wanted to impress him! He LOVED it!!
I will say, and this is entirely not to do with the recipe, and everything to do with the site UI you settled on-WAY too many fucking ads. There's several in frame no matter where I scroll, it makes it hard to see the actual recipe &amp; I kept accidentally clicking on them. I understand the "why" &amp; respect the hustle. But if there's a way to make it a bit more subtle-this page is more advertisement than recipe.

I’ve made this recipe many many times! It’s always delicious and well received!

I have made this recipe many times and my family loves it! I usually double the recipe because I know it will be gone in a flash!

Made this today and everyone enjoyed it!  Didn’t have tofu but I did have some left over tempeh that I crumbled and mixed with textured veggie protein (something I’ve never used before but wanted to try as it looked like it would be like ground meat). Turned out fantastic!! Thanks for this easy and delicious recipe!

I made this today. It is super yum!!! 👌💯

Bell pepper not in ingredients list, but appears everywhere else. How much?

https://www.youtube.com/watch?v=A_RKvK8eOfA

FULL RECIPE 👉🏼 https://thefoodietakesflight.com/vegan-thai-basil-tofu

This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat. The tofu is cooked along with some sliced chiles, ginger, onion, garlic, and of course some fresh Thai basil leaves. For the green beans, I dry fried these on a very hot skillet to get these to lightly char and brown on the outside.

———————————————

MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TAGS

#vegan #tofurecipes #thaibasiltofu #asianfood

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

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Cast Iron Pan: https://amzn.to/38tDeZK
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Vegan Thai Basil Tofu with Green Beans

Marak Kubbeh Adom is an Iraqi Jewish specialty, semolina dumplings filled with fragrantly spiced beef and simmered in a crimson red beetroot broth.

Marak Kubbeh Adom

Red Soup:

bone-in beef shank

litres cold water

onions,

celery,

carrots,

bay leaves

black pepper kernels

beetroot,

tomato paste

sweet paprika powder

lemon, squeezed

salt and pepper

beets,

apricots

carrot,

zucchini,

Kubbeh Filling:

pine seeds

garlic cloves, finely chopped

turmeric

cumin

coriander

sumac

black pepper

cinnamon

cardamom

cloves

minced lamb

salt, more to taste

parsley, finely chopped

honey (optional, to balance flavours)

Kubbeh Dumpling Dough:

semolina

salt

water

Fry the beef shank in a pan with some olive oil until it becomes nicely browned on both sides.

Add the beef shank, water, onions, celery, carrots, bay leaves, 1 beetroot, and black pepper kernels to a large soup pan and bring to a slow simmer. Turn down heat and cook, with the lid on, for 6 hours or overnight.

Strain the soup through a colander. The vegetables can be discarded, or pureed and added to pasta sauces or blended soups (not this one though). Transfer the meat to a plate and pull apart into small pieces. Scoop out the bone marrow and add this to the shredded meat. Discard the bone. This reserved meat will be used in the kubbeh filling.

Pour the soup back into the soup pan and add the tomato paste, paprika powder, and lemon juice. Add salt and pepper, and adjust seasoning to taste. There should be about 2 litres of soup. Add the remaining beets, carrots, and dried apricots.

Dry toast the pine seeds in a large frying pan until golden. Tip into a large mixing bowl.

Fry the onions in the same pan in butter or olive oil until golden and caramelised. Add the garlic, turmeric, cumin, coriander, sumac, paprika, black pepper, cinnamon, cardamom, and cloves and fry for 1 minute.

Add the minced meat and continue to fry, while breaking the meat apart with a spatula. Add the reserved shredded meat from the beef shank and salt. Fry in the pan until the mixture is fully cooked through and half has become slightly crispy.

Tip the meat mixture into the large bowl with pine seeds, and add the chopped parsley and honey. Mix well with a large spoon. Adjust seasoning to taste.

Mix the semolina and salt in a large bowl. Add the water and mix gently with a fork. Let the mixture sit for 5 minutes.

Fill a small ramekin with olive oil, you’ll be using this to oil your hands throughout the process of making the kubbeh dumplings.

Oil your hands. Take the dough and divide it into small handfuls of equal size (you’ll end up with about 30 kubbeh). Flatten each piece in the palm of your hand and fill with a spoonful of the kubbeh filling mixture. Press it in with your thumb. Wrap and pinch the edges. Pass it between your hands to seal the cracks and make it smooth. After the first few kubbeh, you’ll get the hang of it and the process will become easier. If a kubbeh cracks, take a small pinch of dough and patch the hole, then reshape it.

Place the kubbeh on a floured tray and continue with the rest of the dough. You can cook the kubbeh immediately or keep them in the fridge for up to a day before cooking.

To cook the kubbeh, bring a large pot of salted water to a boil. Carefully place the kubbeh in the boiling water and cook for 10-12 minutes or until they float to the surface. Remove the kubbeh with a slotted spoon and transfer to a plate.

To make the soup, heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.

Add the chicken broth and bring to a simmer. Add the kubbeh and simmer for 15-20 minutes or until the kubbeh are cooked through and the soup is hot. Taste and adjust the seasoning with salt and pepper, if necessary.

Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy!

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