Qeema with turmeric cauliflower


Indian food is wonderfully flavourful and qeema is no exception. This was the second time I made it, but to tell you the truth, I much preferred the first attempt. There could be either one of two different reasons why the dinner failed to hit the spot this time, or it could be a combination of the two. The first time I used a fatty mutton mince and another recipe and this meal was made with lean venison.

Having compared the two recipes, the main difference between them is that this one used a variety of Indian seasoning and the first one called for 'curry paste of your choice'. Depending on what paste I used that time, which I can't remember, I reckon that could have changed the flavour entirely. Being a 'cook from scratch girl' I would prefer if the spice mixture had won the battle, but this time the ready made paste snuck off with the medal. Add the mutton mince... Normally I'm not a fan of fatty mince, but I think this dish needs it. As much as I love lean venison, sometimes I have to admit that fat is good.

It may look like a lot of food on that plate, but I actually made a hollow in the middle, which I filled with cauliflower and turnip wedges that I roasted with turmeric and coriander for 25 minutes at 200 degrees. Saying that, I could have done without the pita, as I was properly stuffed by the time I finished.

I have decided to share the recipe for this qeema, made by Scrambled Chefs and found on Pinterest. If I make it again, I will however add a couple of table spoons of a curry paste with plenty of flavour.

400 g minced meat, lamb or mutton is recommended
1 large onion, chopped
oil
1 heaped tbsp ginger, finely chopped
1 heaped tbsp garlic, finely chopped
2 tbsp tomato puree (not in the recipe, but I added it anyway)
salt & pepper
chilli flakes to taste
1/4 tsp cayenne pepper (my choice of chilli powder)
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 cup water


1. Prepare the onion, garlic and ginger.


2. Soften the onion in a little oil, then add garlic and ginger. If you add the garlic too early, it is likely to burn before the onion has softened.


3. Add the mince, mix well and allow to brown.


4. Add seasoning and water.

This is when I would also add a couple of spoonfuls of a tasty curry paste.


5. Cook until done.

This is when I snuck in the tomato puree, because I didn't like the colour of the mince. When in doubt, add tomato paste. Pale mince is not my idea of a nice meal. The other recipe mentioned peas. My family isn't a fan of the green bullets, so even if they would have added some much needed colour, I decided not to add them. Red peppers would have looked good though.


6. Serve with the trimmings of your choice.

I opted for roasted cauliflower and turnip wedges, seasoned with turmeric and coriander. A quick sauce made from natural yogurt, garlic powder and chopped cucumber finished the meal off and was quite necessary, I have to admit. Without it, the dish would have been rather boring. For me, the pita bread was too much, but of course I ate it anyway. I shouldn't have, but I did.

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