SPICED MINCE WITH SOUFFLE TOPPING
SERVES FOUR
INGREDIENTS
30ml (2 tbsp) vegetable oil or ghee
2 onions, finely chopped
2 large garlic cloves, crushed
1 cm piece fresh root ginger, peeled and grated
15ml (1 tbsp) chilli powder
10ml (2 tsp) ground coriander
5ml (1 tsp) ground cumin
15ml (1 tbsp) ground turmeric
675g minced beef or lamb
2 large tomatoes, chopped
4 eggs
10ml (2 tsp) cornflour
30-45mI (2-3 tbsp) chopped fresh coriander or parsley
salt and ground black pepper
rice, noodles or baked potatoes and a mixed salad, to serve
1. Heat the oil or ghee in a saucepan and sauté the onion and garlic until soft. Add the ginger and spices and fry for 2 minutes. Add the mince and stir over a high heat until browned.
2. Add 150ml (1/2 cup) water and the tomatoes and simmer for about
12 minutes or until the liquid has reduced. Transfer to an oven proof dish. Preheat the oven to 190 degrees C.
3. Separate the egg yolks and whites and place in separate bowls. Whisk the yolks with the cornflour and seasoning. Stiffly whisk the egg whites, then fold in the yolks and half the coriander or parsley. Spoon the egg mixture over the mince and cook for 20 minutes or until well risen and golden. Sprinkle with the rest of the coriander or parsley. Serve piping hot with a mixed salad and rice, noodles or baked potatoes.