Ground meat and leek pan - Köttfärs- och purjopanna

GROUND MEAT AND LEEK PAN
Köttfärs- och purjopanna

This tasty, easy-to-make ground meat dish is flavoured with lemon grass – a lovely, fresh taste.

4 servings

2 leeks

1 carrot
1 garlic clove
1 lemon grass stem
2 tablespoons butter or margarine
1 lb ground meat, 50/50
¼ cup dry sherry
2 tablespoons soy sauce
¾ cup vegetable bouillon
salt, black pepper
½ teaspoon ground coriander
pinch cayenne

Trim the leeks and split them lengthwise. Rinse well and cut diagonally in ¾ inch pieces. Peel and finely shred the carrot. Peel and finely chop the garlic. Cut the root off the lemon grass and remove the outer, toughest leaves. Finely chop the inner, softer part.

Heat up the fat in a large frying pan, non-stick if you have, and brown all the ground meat until all the liquid has steamed off. Crumble it with a fork while frying. Add garlic and lemon grass and sizzle while stirring. Blend in the leek and the carrot and pour on sherry, soy sauce and bouillon. Blend well and stir all the way to the bottom of the pan. Put a lid on and simmer for 10 minutes until the leek is tender. Flavour to taste with salt, pepper, coriander and cayenne, then serve with rice, egg noodles or white, unsweetened bread.

Instead of the ground meat, you can use 10 oz smoked ham. Dice it and sizzle it in the fat. Add garlic and leek, pour on good 1/3 cup dry white wine and 2/3 cup bouillon and simmer for 10 to 15 minutes. Flavour with salt, pepper and 1 to 2 tablespoons fresh lemon juice.

Enjoy!

Bella