Spiced Wagyu & Chickpea Stir-Fry

Method

1. 1

   Warm a heavy-bottomed skillet or wok over medium-high heat. Add the cooking oil, allowing it to shimmer gently across the pan.

2. 2

   Introduce the Wagyu beef mince to the hot pan. Break it apart with a spoon, searing it until beautifully browned and fragrant, releasing its rich, savoury aromas.

3. 3

   Once the mince has developed a lovely caramelised crust, carefully drain any excess rendered fat from the pan. This keeps the dish lighter and allows the other flavours to shine through.

4. 4

   Add the Ganesh Bhel Ragda directly into the pan with the browned mince. Stir vigorously to combine, ensuring every piece of mince is coated in the vibrant, spiced chickpea mixture.

5. 5

   Reduce the heat to medium-low. Allow the mixture to simmer gently for 5-7 minutes, letting the flavours meld and deepen. If the mixture seems too thick, add a tablespoon or two of water to achieve a desired saucy consistency.

6. 6

   Taste the stir-fry and season with salt and freshly ground black pepper as needed. The Ragda already carries a complex spice profile, so adjust to your preference.

7. 7

   Continue to simmer for another 2-3 minutes, until the mixture is heated through and the aromas are intoxicating. The chickpeas should be tender, and the mince perfectly infused with the spices.

8. 8

   Serve this vibrant Spiced Wagyu & Chickpea Stir-Fry immediately. It's a delightful standalone dish or a flavourful component for a quick, healthy meal.