This dish kind of happened without me really intending it to. I was hungry, getting kind of cranky (I think R. has termed this particular state of being something like Hangry or Hunkry or something equally annoying for somebody whose blood sugar levels are about to hit rock bottom and who needs to be fed NOW or they’ll eat someone’s arm off). I had to make something quick and filling and not culinarily deplorable (salami-sausage-mozzarella-cheddar-gherkin-tomato-anchovy-egg toastie, anyone?).

I had minced beef (intended for meatballs?), ginger (cocktails?), lime (cocktails?), and mint (cocktails?), and some coriander (not for cocktails) in the fridge, and this is what I made.

I kind of put everything together in a pan, added heat, and there you have it: lunch in 10 minutes. I had it on it’s own (I’m trying to eat less carbs, although I don’t think these helped), but I’m sure it’d be delicious with some noodles or sticky rice. If you’re having it with a starch, and want more juices to mop up, you can add ¼ cup of beef or vegetable broth once the meat browns. It’ll get all sticky and delicious by the time everything cooks down.

I’ve made it a couple of times now, with slight variations. Nuts work—I tried it with roasted peanuts and cashews. And sesame seeds work too. If you like it spicier, use more chili, if you prefer it more on the mild side, use less.

The quantities below serve 2 (greedy) people as a main, or 4 as a side.




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