Turkish mince

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 1
    large onion, finely chopped
  • 5
    ml
    paprika
  • 5
    ml
    dried chilli flakes
  • 500
    g
    lean beef or ostrich mince
  • 3
    carrots, peeled and grated
  • 1
    celery stalk, leaves included, chopped
  • 2
    small aubergines, cut into chunks
  • 1
    red pepper, seeded and cut into strips
  • 15
    ml
    beef stock powder
  • 15
    ml
    tomato paste
  • 250
    ml
    white wine
  • 5
    ml
    sugar
  • salt and milled pepper
  • 250
    ml
    water
  • handful fresh parsley, roughly chopped
 

Method

 
Heat olive oil in a large pot.
Add garlic and onion and sauté for 2 minutes.
Add paprika and chilli flakes and cook for a further minute.
Add mince and allow to brown, stirring all the time so that it doesn't clump together.
Add carrots and celery and toss to coat.
Add brinjal and red pepper and toss to coat.
Add remaining ingredients except parsley and simmer for about 30 minutes.
Five minutes before serving add parsley and season to taste.
Cook's note
For a more traditional, slightly perfumed flavour, you might want to add a sprig or three of mint when you add the parsley.
 

Read more on: beef  |  sauté
 

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