I had this for breakfast while in Cambridge. It was delicious...a bit spicy with warm, buttery bread (pau or pav) to enjoy along the with egg and chai tea.
Mince meat in England is ground meat. I've never been happy with ground chicken after reading that its skin, fat and meat are all processed together. So for this, I used a single organic boneless, skinless chicken breast half and used my KA meat grinder attachment. When done, I had 7 oz (200 g) of ground meat, so opted to scale down the recipe to 1/3. I also didn't have deggi mirch chili, but do remember asking for some raita in Cambridge because what I was eating was spicy! So I went with a new brand of red pepper flakes: SpiceWalla. It's in a tin can and the holes are covered up with a sticker that says: Prepare for a Mind Blast. What I was NOT prepared for was sneezing...17 times in a row. SEVENTEEN! I thought my head was going to come off.
Anyway...I used a little more than 1/4 tsp and even that ended up a bit spicy. This is another dish that you don't make before rushing out the door. It's not a granola bar. I prepped the meat with the spices and yogurt & didn't have fenugreek leaves, but did have fenugreek seeds, so I pan-toasted those and ground them in a coffee/spice grinder. Covered it up and stuck it in the refrigerator. Made the meal the next morning, using that meat smasher tool to crumble the cooked meat. Mine looks more like taco meat than theirs...but it was still delicious. While the Cambridge bread (pau) was amazing, I enjoyed mine with potato tortilla covered with raclette cheese.
Basically India met Spain, Switzerland and a chicken crossing the road.
Here is the Cambridge version versus the North Carolina version:
Mince meat in England is ground meat. I've never been happy with ground chicken after reading that its skin, fat and meat are all processed together. So for this, I used a single organic boneless, skinless chicken breast half and used my KA meat grinder attachment. When done, I had 7 oz (200 g) of ground meat, so opted to scale down the recipe to 1/3. I also didn't have deggi mirch chili, but do remember asking for some raita in Cambridge because what I was eating was spicy! So I went with a new brand of red pepper flakes: SpiceWalla. It's in a tin can and the holes are covered up with a sticker that says: Prepare for a Mind Blast. What I was NOT prepared for was sneezing...17 times in a row. SEVENTEEN! I thought my head was going to come off.
Anyway...I used a little more than 1/4 tsp and even that ended up a bit spicy. This is another dish that you don't make before rushing out the door. It's not a granola bar. I prepped the meat with the spices and yogurt & didn't have fenugreek leaves, but did have fenugreek seeds, so I pan-toasted those and ground them in a coffee/spice grinder. Covered it up and stuck it in the refrigerator. Made the meal the next morning, using that meat smasher tool to crumble the cooked meat. Mine looks more like taco meat than theirs...but it was still delicious. While the Cambridge bread (pau) was amazing, I enjoyed mine with potato tortilla covered with raclette cheese.
Basically India met Spain, Switzerland and a chicken crossing the road.
Here is the Cambridge version versus the North Carolina version:
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