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Coriander Stuffed Mince Meat

Stuffed vegetables filled with coriander‑flavored minced meat, roasted over charcoal and finished with ghee and curry paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Coriander and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,505 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Coriander Stuffed Mince Meat

Ingredients

Directions

Prepare the filling

  1. Grind the coriander seeds and mix with minced meat, green ginger, and fried onions.

  2. Stuff this mixture into hollowed-out vegetables and tie them with string.

Roast and finish

  1. Skewer the stuffed vegetables and roast them over a charcoal fire.

  2. When they start to brown, mix ghee and curry paste, then rub this mixture over the stuffed vegetables.

  3. Continue roasting until fully cooked, then sprinkle with plain ghee and remove from the skewer.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coriander + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together3,505 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Coriander + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together8,219 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Minced meat
Forms the main body of the filling, giving it substance and savoury flavour.
Ghee
Adds richness and fat, helping the surface brown and taste rich as it roasts.
Fried onions
Add sweetness and savoury depth to the meat filling as it cooks.
Coriander seeds
Contribute a warm, citrusy aroma when ground into the filling.

The step that matters

Roasting until fully cooked. The filling is enclosed in vegetables and cooks inside, so it must reach full doneness throughout. Minced meat can carry bacteria that only heat destroys, and exterior browning alone does not show the centre is cooked. Keep the skewered pieces over steady charcoal heat and check that the meat is cooked through before serving.

Swap the onion

How well each one fits the dish's main ingredients (coriander, ginger, meat, ghee, butter):

  1. Potatofits better
  2. Tomatofits about as well
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against coriander, ginger, meat, ghee, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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