Curried Mince with Vegetables

  • 23 Sep - 29 Sep, 2017
  • Mag The Weekly
  • Cookery


· 3-4tbsp oil

· 1lb. ground meat

· 1 onion, chopped

· 1-2 red chillies, chopped (optional)

· Salt to taste

· 1-inch piece of ginger, grated finely

· 2 garlic cloves, minced

· 1tbsp garam masala (or curry powder)

· 1tsp turmeric

· 1tsp ground cumin

· 1tsp ground coriander

· 2 large potatoes, peeled and cut into 1-inch chunks

· 2-4 tomatoes, diced

· 1 cup fresh or frozen peas

· ½ cup coriander, chopped


To cook the mince, heat oil over medium-high heat in a large pot then add the ground meat in, spreading it out over the pan. Try not to crowd the meat (you can cook in batches, if needed). Cook the meat without stirring, until it begins to brown. Add the onion and chillies, stirring and sautéing for about four to five minutes, or until the onion begins to change colour a bit. Sprinkle some salt over then add ginger and garlic, mix well and sauté for another one to two minutes. Mix in the spices along with potatoes and half cup of water. Stir to combine and cover. You can add vegetables of your liking, like corn, carrots etc. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender. When the potatoes are done, add tomatoes and peas. Mix well and cover the pot, cooking further for about two to three minutes. Adjust salt and spices, and garnish with coriander before you serve. Enjoy with flatbread or boiled rice.