Aushak, baby! It's time-consuming but worth every.stinkin'. minute. Pasta filled with "melted" leeks, sauced with a finely minced ground beef sauce (middle-Eastern spices) and sauced at table with cucumber and mint raita. Heaven in a bowl, with some pita and chopped tomato salad. I've got a recipe if anyone would like it.
Is there such a thing as an Indo-Chinese version of ma po dofu? Ground lamb instead of pork or beef? heat level?
How about Keema - a South Asian style ground meat dish. In my simplest version the browned ground meat is generously seasoned with garam masala (could be a custom spice mix, or curry powder), and cooked with a liberal amount of diced vegetables (onion, carrot, potato, peas). I keep it on the dry side.
Here's a recipe that came about one summer when I was just trying to use up some veggies I had on hand. I was in the mood for something w Mexican flavours. Mr bc loved it and insisted I write down what I'd put in it so he could have it again. He named it "Mexican Skillet Scramble" :
MEXICAN SKILLET SCRAMBLE
2 tbsp olive oil
1 lb ground beef
1 tbsp chopped garlic
1 large onion – chopped
1 large sweet pepper – chopped
1 hot pepper – diced
1 lb zucchini – cubed (approx 4 cups)
1 pkg taco seasoning
1 can Rotel
¼ cup (Rick Bayless) taco sauce
¼ cup Fontera Grill Chipotle Salsa
approx 3 cups chopped fresh tomatoes
1 ½ cups corn
1 can red kidney beans – drained
Salt & pepper to taste (after mixture has stewed for a bit)
Heat deep-sided skillet over med-high heat. Add oil then garlic, onion and peppers.
Once onion is translucent, add zucchini and soften. Stir in taco mix until combined then add Rotel, taco sauce, tomatoes and salsa. Cook until fresh tomatoes have broken down.
Stir in corn and beans and simmer until flavours have developed.
Add in remaining seasonings as necessary.
Serve w remaining ingredients on the side. Can be served as a stew w corn bread or tortillas or, over crisp tostadas or, in taco shells.
1) Picadillo: Saute the meat with onions, maybe some green pepper if you have it. Add an 8-oz can of tomato sauce, stuffed green olives, raisins, garlic powder, salt, and cumin (the "comino" is essential in this Hispanic dish). Simmer for a few minutes and serve with rice. 2) Meatloaf: put half an onion,half a green pepper, an egg, and some ketchup through the Cuisinart then mix it with the meat and enough bread crumbs to make the meat possible to form into a loaf, then do so. Coat the loaf with brown sugar moistened with ketchup plus add a few good shakes of nutmeg. Bake 45 min to an hour and serve with mashed potatoes and gravy; no husband will complain even if he was expecting Beefaroni.
I usually also add just a smidge of cinnamon or allspice to my picadillo. A great way to serve it is stuffed in a roasted sweet plantain split down the center lengthwise (like a banana split). Or you could just serve it with the maduros on the side, along with black beans and rice.