3-4
Medium Our multi-award winning paste will be your new secret when it comes to Indian cooking.
450g Lean mince beef
1-2 Chopped fresh green chillies (optional)
1 tbsp Shemin’s Ras el Hanout Spice Blend or to taste
1tsp White wine vinegar
1/2 tsp Light brown sugar (optional)
3-4 Spring onions sliced (you can also add red pepper, celery, etc)
2 tbsp Pine nuts, peanuts or sesame seeds (optional)
4 tbsp Chopped fresh coriander and mint if you like
Leaves from 2 Iceberg lettuces
1. Dry fry or fry the mince beef in a little olive oil. Half way through add the Ras el Hanout and green chilli. Continue to cook the mince until it is nicely brown in colour.
2. Add the wine vinegar, sugar, spring onions and pine nuts. Stir thoroughly and season to taste.
3. Arrange the iceberg lettuce leaves on another plate – they should sit one on top of another and let people indulge in a little DIY at the table
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Always great curry paste
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Easy to ise
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