Minced Meat Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 potatoes, peeled and diced ( cm)
- 2 tablespoon ghee or clarified butter
- 2 onion (s), cut into rings
- 1 chilli pepper (s), green, chopped
- 3 clove (s) garlic, crushed
- 1 tablespoon ginger, fresher, grated
- 6 tablespoon water
- 750 g minced beef, pork or lamb
- 0.5 teaspoon ½ turmeric
- 1 teaspoon cinnamon, ground
- 2 teaspoons ground cumin
- 1 teaspoon cardamom, ground
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ clove (s), ground
- 2 teaspoons coriander, ground
- 150 g peas, reen
- 2 tablespoon tomato paste
- 125 ml coconut milk
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Heat the ghee or clarified butter in a saucepan. Add onions, chilli pepper, garlic and ginger and sauté while stirring until soft. Add the potatoes and water. Cover and simmer for 10 minutes; stirring occasionally.
- Add the minced meat, turmeric, cinnamon, cumin, cardamom, chili powder, clove powder and coriander. Fry for 10 minutes, stirring, until the minced meat is browned and the liquid has reduced.
- Add the peas, tomato paste and coconut milk. Simmer without lid, stirring, until the liquid has boiled down. Season to taste with salt and pepper.
- Rice goes well with this.
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