Were there any foods that you didn’t like or refused to eat as a child? Any vegetables you didn’t care for or did you ever have a teenage stint at vegetarianism? As a child I pretty much ate and liked every kind of vegetable. I loved eggplants and cauliflower in particular, vegetables that many children refuse to eat.
One thing I had an issue with, and still do now, is the dark meat from the chicken and ground meat. I really detested drum sticks and for some reason, that is always the piece my mum gave me! My father preferred the white meat so he was automatically given most of it and the rest divided amongst the children. Since I was always stuck with the drumstick and I hated it, I just started declining the chicken altogether.
The whole dislike of the ground meat/mince is a texture thing. I just don’t like the texture of any thing that has ground meat. I was like this as a child, too and this one I didn’t grow out of. I particularly disliked a ground lamb and spinach curry my mother used to make. I found it quite awful and that dinner time seemed to me to last an eternity. It came to the point that it was being made every week, sometimes twice and I couldn’t tolerate it! Those were the evenings when the extra biscuits and crisps came out!
These days I’m not so picky about dark meat and can eat legs and thighs off the grill and roasted, I still have a hard time eating a curry with legs and thighs! As for the ground meat, that is very much still an aversion I can’t get around. I don’t like spaghetti with meat sauce; I always make meatballs. I don’t use ground beef for chilli; I use shredded beef. I make lasagne but rarely eat it. I make very few ground meat curries, they are very good and easy and my family likes them just fine, it’s just me.
The ground meat has to shaped before I can eat it like in kebabs, hamburgers and meatballs. It’s a strange thing for an adult I think but I must’ve had a bad experience as child for it to be such a recurring issue for me.
So apart from game, dark chicken, lamb, ground meat and sea food, I like most everything else 🙂
This Kheema Aloo curry (kheema is ground meat and aloo is potatoes in Urdu) is very good and even though I don’t cook it often, I do try a little bit when I cook it for the family. It’s easy to throw together, very versatile because you can use any ground meat; chicken, beef or lamb and you can add other vegetables.
Serve it with a side of basmati rice or some naan or pita bread. I prefer it with bread over rice.
- 2 Lbs/1kg ground meat, I used ground beef
- 2 medium onions, chopped
- ¼ cup oil, neutral flavoured, I use avocado oil
- 1 tablespoon garlic, minced
- 2 teaspoons ginger, minced
- 1 teaspoon ground turmeric
- ½ teaspoon red cayenne powder (more if desired)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala spice mix (optional)
- 4 tablespoons dried fenugreek leaves (optional)
- 1 green chilli
- salt and pepper to taste
- 3 medium potatoes, medium dice, parboiled if desired
- handful of cilantro to garnish
- ½-1 cup water
- In a large skillet/fry pan, heat the oil on medium high heat and add the onions.
- Slowly brown the onions until golden and caramelised.
- Add the garlic and ginger and cook for a minute until fragrant.
- Add the turmeric, cumin, coriander and the garam masala if using, and cook a minute until fragrant.
- Add the ground meat and break up with the back of the spoon.
- Add the red cayenne powder and mix.
- Allow the meat to cook, stirring occasionally,
- When the meat is no longer pink, add the potatoes.
- I use parboiled potatoes because at my altitude, they take forever to cook in a curry.
- If you are concerned about the potatoes not cooking through, parboil them while your onions are browning.
- I also like to parboil them so that way I don't have to add too much water to the meat.
- If you are using parboiled potatoes, add the ½ cup water to the pan and cover and allow the potatoes to cook all the way through.
- Uncover when they are almost soft to allow the curry to dry out a bit by evaporating some of the water.
- Add the green chilli and fenugreek leaves at this time, crushing them in your palms as you add them.
- If your potatoes are uncooked before you add them, add 1 cup of water and cook for about 10 minutes and check to see if the potatoes are softened
- You may need to add more water if the potatoes don't cook all the way through.
- Check the consistency of the curry, if you prefer slightly loose curry then don't dry out all the water.
- If you prefer a drier curry, then keep cooking until most of the water is gone.
- Garnish with cilantro, check for salt and pepper.
So, your turn! Do you guys have any funny food aversions or something you just can’t stomach?
Hope your week is off to a great start. I’ve had sick children and husband last week and the ones who weren’t sick last week are sick this week.
It’s cold and wet this week but we’ve had the fire going and everything is fine when the fire is roaring, crackling and popping. Have a great week!