food talk
Lamb on toast

Minced meat on brown pita bread makes for a healthy meal, writes Pushpesh Pant

Long years ago, we were introduced to the joy of baked beans on toast. The beans came out of a tin that in our childhood (in the immediate aftermath of the second World War) were something of a novelty in that sleepy hill town — Polson’s butter, Nestle’s condensed milk, Kraft’s cheese and sardines — packed proverbially tight in oil, along with pineapple rings, were the rare stuff one fantasised about. But all that is a different story.

Much later, in Delhi, the preferred topping on toast changed to chicken liver and mushrooms. Pizzas were rarely encountered in mid-1960s and a small mound of grated cheese melted under the grill made for unalloyed bliss.

All these memories came tumbling out of the mental cupboard to overpower us recently when we bit into the lamb roast on toast at the aptly named eatery Greek to Me in the Capital. To be honest, the minced meat was not served on toast but on a bed of thin crusty brown pita bread without any cheese but it felt so much healthier that we can’t complain. Sometimes nostalgia must take the backseat.

The roast part intrigued us much though — the consistency of the meat mince was more like the Bolognese sauce that adorns the spaghetti or the chilli con carne concoction. We loved what was dished out and share it with our readers with great pleasure. Try it out with toast, pita bread or homemade hot phulka. (We have a feeling it will make an exceptional filling for a parantha wrap as well). A thought crossed our mind that maybe the non-roast ‘roast’ is another avatar of what is used in moussaka making. We never were the trusting type. The Greeks do have lamb fillet pan grilled — why not use them for the topping?

We suggest that resist the temptation to Indianise the recipe by dousing it with readymade garam or meat masala. A green chilli with a small spring of fresh mint is the only permissible concession. On the Island of Capri there can be no room for keema kaleji.

Chef’s corner

Ingredients
Mince (lean, not too fine) 500 gm
Tomato puree (freshly made) 200 ml
Cumin powder 1 tsp
Coriander powder 1 tsp
Sweet cayenne powder or 
kashmiri lal mirch 1 tsp
Fresh ginger grated 1 tbsp
(or dried ginger powder ½ tsp)
Garlic cloves (crushed) two
Olive oil 3 tbsp
Salt to taste

Method
Heat oil in a thick bottomed/non-stick pan. Then put the crushed garlic, along with the mince in it. Stir-fry on medium-low flame till the mince is lightly browned and the raw smell is gone — about ten minutes. Sprinkle a few drops of water, if required. Add the powdered spices and salt and continue cooking for another two minutes stirring regularly. Add the tomato puree, stir well, bring to boil, reduce heat and simmer for another five minutes. Don’t let the mince stick to bottom, add very little hot water to moisten if needed. Adjust seasoning and serve on a bed of preferred bread.

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