What to do with 5lb mince

Make Indian Meatballs with Curry Sauce (2), Enchilada Filling (1), Chili Soup (3), Shepherd's Pie (2).

Ingredients

  • 5 lb. mince
  • 3 large carrots
  • 7 onions
  • 1 jalapeno
  • 13 garlic cloves
  • 1 can kidney beans
  • 1 can sweet corn
  • 2 cans tomatoes
  • 2 T tomato paste
  • 2 T worcerstershire sauce
  • 10 fl. oz. beef stock
  • 2 T flour
  • 3 T chili powder
  • 1/2 t oregano
  • 1/2 t cumin
  • 1/2 t onion salt
  • 5 shakes Tabasco
  • Meatball and curry spices below

Directions

  1. Drain kidney beans and sweet corn in a colander.
  2. Open tomatoes, put 3 heaping spoonfuls in small tupperware with 1 T water for curry sauce.
  3. Measure out spices:

    For meatballs - in large stainless bowl:

    • 1 T garam masala
    • 1 t ground coriander
    • 1/2 t cumin
    • 1/2 t ginger

    Curry sauce in small tupperware:

    • 1/2 t ginger
    • 2 T ground coriander
    • 1 t cumin
    • 1 t turmeric
    • 1 T paprika
    • 1 T garam masala

  4. Make 10 fl oz beef stock for shepherd's pie.
  5. Divide mince: 1.5 lb. meatballs in stainless bowl, 0.75 lb. enchiladas in wok-shaped pan, 1.5 lb. shepherd's, 1.25 lb. chili.
  6. Slice carrots.
  7. Chop 1 onion and 2 garlics for enchiladas and put on plate.
  8. Crush 3 garlics for meatballs in stainless bowl.
  9. Chop 1/2 onion very fine for meatballs in stainless bowl.
  10. Chop 1 onion and 2 garlics for chilli. Leave on chopping board.
  11. Add 2 T lemon juice, 1/2 t ginger, salt and pepper to stainless bowl.
  12. Mix meatball mince and spices. Divide into 6, then each into 5 to make 30 meatballs. Arrange meatballs on plate.
  13. Fry enchilada mince in wok-shaped frying pan.
  14. Also brown meatballs in large flat-bottomed pan. Do 10 at a time and remove onto a plate with paper towels on to drain.
  15. Add onion and garlic to enchilada mince plus salt and pepper and soften. When done, drain fat off in sieve.
  16. Fry chili mince in wok pan.
  17. Add onion and garlic to chili mince and soften.
  18. Put enchilada mince in freezer pot.
  19. Chop jalapeno for chili.
  20. Drain chili mince. Return to pan and add beans, corn, carrots, 2 cans tomatoes (minus 3T), 3T chili powder, 1/2t oregano, 1/2t cumin, 1/2t garlic salt, 5 shakes tabasco and jalapeno. Put lid on and simmer 20 mins.
  21. Fry shepherd's mince in flat pan.
  22. While frying chop 2 onions and 2 garlics. Add to shepherd's mince and soften.
  23. Drain shepherd's mince and return to pan. Add 2 T flour and mix. Add stock, salt and pepper, 2T tomato paste and 2T worcestershire. Mix, cover and turn off heat.
  24. Chop 2.5 onions for curry sauce. Peel 4 garlics. Put onions and garlic in food processor with 4 T water and puree.
  25. In non-stick pan heat 1 T oil. Add puree and fry 10 mins. until liquid evaporated.
  26. Add curry sauce spices and cook 5 mins.
  27. Add tomatoes and water. Cover and cook 5 mins.
  28. Add 15 fl. oz. water, salt and bring to a boil.
  29. Divide curry sauce into 2, approx 1.25 cups each. Add 15 meatballs each. Label to simmer 30 mins before serving.
© Lisa Miner 2017