Curried Mince
 
Preparation time
Cooking time
Total time
 
A delicious cost-effective fragrant meal that will be enjoyed by the family mid-week, friends for an Indian style meal, a warming dish to served on Halloween and wonderful in a toasted sandwich like they served in tuck shops in the 1980s.
Marissa:
Recipe type: Mains
Cuisine: Indian
Servings: 4-6
Ingredients
  • 1 tablespoon coconut oil
  • 2 teaspoons cumin seeds
  • 4 large onions chopped
  • 2 teaspoons heaped grated ginger
  • 3 teaspoons heaped curry powder
  • 3 teaspoons heaped coriander powder
  • 1 teaspoon heaped turmeric powder
  • 1 tablespoon garlic
  • 6 large tomatoes, grated
  • 1kg minced lamb/ vegan mince
  • 100ml water
  • 100 grams of frozen peas
  • Salt, pepper and dried red chilli to taste
  • 1 level teaspoon mango powder (optional)
  • ½ teaspoon asafoetida powder (optional)
  • 100ml water
Method
  1. Heat the coconut oil, add the asafoetida (if using) and cumin seeds, allow them to cook and when they start to splutter, then add the chopped onions and grated ginger, cook until the onions are a light brown colour.
  2. Add the remaining spices: turmeric, coriander and curry powder and little water so that spices mix together well.
  3. Stir in the tomatoes and cook for 5 -10 minutes.
  4. Add the minced lamb or vegan option and stir until the mixture is broken down into small pieces.
  5. Cook until the colour of the mince darkens this will take 2-3 mins.
  6. Add 100ml water and bring the liquid to a gentle simmer, top the pot with a lid and allow the mince to simmer for 45 minutes to 1 hour. Depending on what mince you have used you may see the lamb fat rising to the top of the pot, if this happens it usually coincides with the mince being cooked.
  7. Add the peas 5 minutes before you are ready to serve the mince and season the mince to taste with salt, pepper and desired dried red chillis.
  8. If you are making a double batch with the lamb mnce make sure you remove the amount you want to freeze without the addition of the cooked peas. You would want to add fresh peas to the reheated mince.
  9. Check the pot often and if needed add a little more water. When cooked the mixture will be soft but without being runny.
  10. Just before you are ready to serve, add a teaspoon of mango powder if using.
  11. Serve inside chapati bread, over rice or with naan.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/curried-mince-recipe/