Name: Dont Mince My Words, Just Burn My Poppadoms
Prep time: 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 2 tb olive oil; 1 1/2 ts Chilli powder; Finely grated zest of 1/2; 225 g Frozen rice; 1 1/2 tb Vegetable oil; plus extra; 2 tb Chopped fresh parsley; 6 tb HP sauce; 1 Lime; juice of; ; frying; 2 tb Plain flour; plus 225g/8oz; 1 ds Worcestershire Sauce; 1 pn Ground cumin and medium; 4 tb Red wine; Salt and pepper; 1 tb Tomato puree; Finely grated zest and juice; ; masala; 500 g Minced lamb; 6 tb Chopped fresh mixed parsley;; 1 Pinches ground cumin; 100 g Greek yoghurt; 1 ts Dijon mustard; 3 Green chilli and garlic; 125 g Okra; 1 pn Turmeric; 1 Clove garlic; finely chopped; 1 Cucumber; ; powder; ; flour; 1 pn Ground coriander; cayenne

Try this Dont Mince My Words, Just Burn My Poppadoms recipe, or contribute your own.

Suggest a better description

INGREDIENTS

2 tb olive oil
1 1/2 ts Chilli powder
Finely grated zest of 1/2
225 g Frozen rice
1 1/2 tb Vegetable oil; plus extra
2 tb Chopped fresh parsley
6 tb HP sauce
1 Lime; juice of
; frying
2 tb Plain flour; plus 225g/8oz
1 ds Worcestershire Sauce
1 pn Ground cumin and medium
4 tb Red wine
Salt and pepper
1 tb Tomato puree
Finely grated zest and juice
; masala
500 g Minced lamb
6 tb Chopped fresh mixed parsley;
1 Pinches ground cumin
100 g Greek yoghurt
1 ts Dijon mustard
3 Green chilli and garlic
125 g Okra
1 pn Turmeric
1 Clove garlic; finely chopped
1 Cucumber
; powder
; flour
1 pn Ground coriander; cayenne

Servings

INSTRUCTIONS

Preheat grill to high. 1 Cook the pappads under the grill according to the instructions. Cook the rice according to the instructions. Drain. 2 For the Stew: Heat 1/2 tbsp vegetable oil in a pan, add 1/3 mince, mustard, pinches of ground cumin and medium curry powder, season and cook for 5-8 minutes, stirring occasionally, to brown. 3 Add the chopped parsley, tomato puree, 1 tbsp flour, 2 tbsp HP sauce and 3 tbsp boiling water, boil and simmer, stirring occasionally, for about 10 minutes, until cooked through. 4 For the Kebabs: Place one third of the mince in another bowl, add a pinch of chilli powder, lemon and orange zest, garlic and 1 tbsp flour, pinch of ground coriander, cayenne and garam masala and season. Shape the mixture around two kebab sticks. 5 For the Patties: Place the remaining mince in a bowl, add the Worcestershire sauce and season. Shape the mixture into patties. 6 Heat 1 tbsp vegetable oil in a frying pan, add the patties and kebabs and cook for 6-8 minutes, turning occasionally, or until cooked through. Heat 1 tbsp olive oil in a pan. Add 4 tbsp HP sauce and red wine and gently heat through. Then season. 7 For the Deep Fried Okra: Fill a deep pan a third full with vegetable oil and heat. Place 225g/8oz plain flour and remaining chilli powder in a bowl with 3 tbsp chopped herbs and gradually mix in enough water to make a thick batter. 8 Coat the okra in the batter and deep fry until golden brown and crisp. Drain on kitchen paper. Place half the cooked rice in a bowl, add 2 tbsp chopped herbs and a pinch of turmeric, season and mix together. 9 Use the mixture to fill the timbale moulds or ramekin dishes and pat down with the back of a spoon. Cut the cucumber into batons. Heat 1 tbsp olive oil in a frying pan. Add the cucumber and saute for a minute. Sprinkle over the lime juice and season. 10 Mix the yoghurt and lemon juice. Place a pappad on a plate, spoon on some stew and repeat the layers. Top with the yoghurt mixture and garnish with the remaining chopped herbs. 11 Spoon the remaining rice on a plate and pile the deep fried okra on top. Turn the rice timbales out onto a plate, add the sauteed cucumber, kebabs and patties and spoon over the sauce. Chef Phil Vickery, from Ready Steady Cook

NOTES

Alert editor

Dont Mince My Words, Just Burn My Poppadoms

2 tb olive oil 
1 1/2 ts Chilli powder 
  Finely grated zest of 1/2 
225 g Frozen rice 
1 1/2 tb Vegetable oil; plus extra 
2 tb Chopped fresh parsley 
6 tb HP sauce 
1  Lime; juice of 
  ; frying 
2 tb Plain flour; plus 225g/8oz 
1 ds Worcestershire Sauce 
1 pn Ground cumin and medium 
4 tb Red wine 
  Salt and pepper 
1 tb Tomato puree 
  Finely grated zest and juice 
  ; masala 
500 g Minced lamb 
6 tb Chopped fresh mixed parsley; 
1  Pinches ground cumin 
100 g Greek yoghurt 
1 ts Dijon mustard 
3  Green chilli and garlic 
125 g Okra 
1 pn Turmeric 
1  Clove garlic; finely chopped 
1  Cucumber 
  ; powder 
  ; flour 
1 pn Ground coriander; cayenne

Preheat grill to high.    1 Cook the pappads under the grill according to the instructions. Cook the  rice according to the instructions. Drain.    2 For the Stew: Heat 1/2 tbsp vegetable oil in a pan, add 1/3 mince,  mustard, pinches of ground cumin and medium curry powder, season and cook  for 5-8 minutes, stirring occasionally, to brown.    3 Add the chopped parsley, tomato puree, 1 tbsp flour, 2 tbsp HP sauce and  3 tbsp boiling water, boil and simmer, stirring occasionally, for about 10  minutes, until cooked through.    4 For the Kebabs: Place one third of the mince in another bowl, add a pinch  of chilli powder, lemon and orange zest, garlic and 1 tbsp flour, pinch of  ground coriander, cayenne and garam masala and season. Shape the  mixture around two kebab sticks.    5 For the Patties: Place the remaining mince in a bowl, add the  Worcestershire sauce and season. Shape the mixture into patties.    6 Heat 1 tbsp vegetable oil in a frying pan, add the patties and kebabs and  cook for 6-8 minutes, turning occasionally, or until cooked through. Heat 1  tbsp olive oil in a pan. Add 4 tbsp HP sauce and red wine and gently heat  through. Then season.    7 For the Deep Fried Okra: Fill a deep pan a third full with vegetable oil  and heat. Place 225g/8oz plain flour and remaining chilli powder in a bowl  with 3 tbsp chopped herbs and gradually mix in enough water to make a  thick batter.    8 Coat the okra in the batter and deep fry until golden brown and crisp.  Drain on kitchen paper. Place half the cooked rice in a bowl, add 2 tbsp  chopped herbs and a pinch of turmeric, season and mix together.    9 Use the mixture to fill the timbale moulds or ramekin dishes and pat down  with the back of a spoon. Cut the cucumber into batons. Heat 1 tbsp  olive oil in a frying pan. Add the cucumber and saute for a minute.  Sprinkle over the lime juice and season.    10 Mix the yoghurt and lemon juice. Place a pappad on a plate, spoon on  some stew and repeat the layers. Top with the yoghurt mixture and garnish  with the remaining chopped herbs.    11 Spoon the remaining rice on a plate and pile the deep fried okra on top.  Turn the rice timbales out onto a plate, add the sauteed cucumber, kebabs  and patties and spoon over the sauce.    Chef Phil Vickery, from Ready Steady Cook

Add photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (707g)
Recipe Makes: 2 servings

Calories: 869
Calories from Fat: 565 (65%)

Amt Per Serving		% DV

	Total Fat 62.8g	84 %
	Saturated Fat 26.2g	131 %
	Monounsaturated Fat 26.7g
	Polyunsanturated Fat 5.3g
Cholesterol 183.5mg		56 %
Sodium 356.5mg		12 %
Potassium 1272.3mg		33 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 13.7g
Protein 47.2g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 869

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe