Meat Fingers with Caramelised Onion & Mash
Chef Noor pairs spiced minced-meat fingers with onions caramelised in pomegranate molasses, all resting on a cloud of buttery mash — a weeknight dish that eats like a feast.
How to Prepare
Mix the minced meat with the grated onion, salt, black pepper and mixed spices until well combined.
Shape the mixture into fingers and sear them in a hot oiled pan, turning until browned on all sides and cooked through; set aside.
In the same pan, soften the sliced onions with a pinch of salt and pepper until golden, then add the minced garlic.
Stir in the pomegranate molasses with a splash of water and let the onions caramelise into a glossy glaze.
Return the meat fingers to the pan and toss them through the caramelised onions.
For the mash: mash the boiled potatoes with butter, milk (or cream), salt and pepper until smooth and creamy.
Spread the mash on a serving plate, pile the meat fingers and onions on top, and serve hot.
Pomegranate molasses burns quickly — add it on low heat and pull the onions off the stove as soon as they turn glossy and deep golden.