Source: Simply in Season
Date tried: July 15, 2012
Yield: 4 servings
Time needed: 20-25 minutes
This is a fajita filling that can be made with a variety of meats marinated in a choice of sauces. I made it today using venison (purchased at our local farmers’ market from farm-raised deer) and the cilantro marinade. I love it! The blend of cilantro, chili powder and lime juice imparts a tantalizing flavour and worked well to tenderize the meat so the quick cooking over high heat did not dry it out.
1 lb/500g chicken breasts or thighs, or lean sirloin beef or venison round steak, cut into thin strips
4 cups/ 1L mixed vegetables: onion, green or red sweet pepper, carrots yellow squash, etc. all thinly sliced.
Red or black ground pepper
1 cup/250 ml fresh cilantro leaves, finely chopped
2 Tbsp. soy sauce
1 Tbsp. oil
1 Tbsp. chili powder
2 tsp. ground cumin
Juice of one lime
Mix cilantro with soy sauce, oil, chili powder, ground cumin and lime juice to make a paste.
Coat meat with the paste and let stand at least 15 minutes.
Toss sliced vegetables with dashes of pepper.
Stir fry meat over high heat in 2 tsp. oil. Remove from pan.
Stir-fry vegetables over high heat in 2 tsp. oil
Serve meat and vegetables wrapped in tortillas and let each person add choice of garnishes.
I never cease to enjoy the delights of Indian cookery. Prior to beginning this dish I took time to prepare the brown onion paste and the spinach purée from scratch. I steamed the spinach for the purée to avoid too much water and that worked very well. The onion paste is simply browned onion slices puréed with a very little water.
I also reversed the order of the instructions and browned the chicken pieces first thing, so they would be ready to add to the spinach with no delay. And I really appreciated the result. Excellent!
This dish is a treat for the eyes, and a good side dish, though it could use some enhancement in the seasoning. On its own, it does not seem particularly “Indian” though it would certainly fit into an Indian-themed meal. And will grace almost any meal. Definitely worth trying, with perhaps more than the tiny hint of ginger suggested.
This is a very quick and simple one-pan meal for two. Can be put together in a jiffy with pre-cooked rice. The recipe title says “spinach” but any favorite green will do. The greens in the picture are arugula.