Mince Curry

The story …

Spicy and fragrant mince curry, packed with beef mince, potatoes and peas. A humble and effortless, yet classic Cape Malay dish. Few things beat a warm, flavourful curry. My husband and I both love anything spicy, so Cape Malay, Indian and Thai curries make regular appearances at our dinner table.

It’s a mouthwatering meal that’s so easy to rustle up. Don’t be intimidated by the list of ingredients. It really is a very simple recipe that’ll be ready in no time at all. If it’s your first time making this curry, simply follow this recipe step-by-step. You won’t be disappointed, and soon it’ll feature as a staple in your recipe repertoire.

It’s also perfect when you need to feed a crowd. Use it as a main dish, or as a filling in rotis or vetkoek. Freeze any extra mince in batches. I normally remove the potatoes as I don’t enjoy potatoes that have been frozen and reheated. You can then use it later as a topping on baked potatoes, or simply enjoy it on tasty toasted sarmies.

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 60 minutes   Serves: 6   Level: Easy

Ingredients

• 30ml (2 tablespoons) cooking oil
• 500g beef mince
• 2 large onions, finely diced
• 2 large tomatoes, finely diced
• 8 potatoes, quartered
• 4 cinnamon quills or sticks
• 8 allspice berries
• 8 whole cloves
• 8 curry leaves
• 10ml (2 teaspoons) garlic, minced
• 10ml (2 teaspoons) ginger, minced
• 30ml (2 tablespoons) ground cumin
• 15ml (1 tablespoon) ground coriander
• 15ml (1 tablespoon) garam masala
• 10ml (2 teaspoons) turmeric
• 15ml (1 tablespoon) mild curry powder
• 5ml (1 teaspoon) red chilli flakes
• 750ml (3 cups) frozen garden peas
• 1L boiling water
• Salt to taste

Method

• Heat the oil in a large saucepan over high heat.
• Add the onions, cinnamon, allspice, cloves and curry leaves and sauté until the onions are translucent and golden brown, about 5 minutes.
• Add the garlic and ginger and sauté for 2-3 minutes.
• Now add the tomatoes and all the remaining spices, plus half of the boiling water.
• Allow this to cook for 10 minutes, before adding the beef mince.
• Use a potato masher to get the mince to a finer texture.
• Add the potatoes and half of the remaining boiling water.
• Season with salt.
• Cook for 5 minutes on high before turning down the heat.
• Simmer for approximately 20 minutes before adding the frozen garden peas and the remaining boiling water.
• Continue cooking for another 10 minutes or until the potatoes are soft and cooked.
• Serve warm.

Serve

• with fragrant basmati rice or buttery rotis; add a side of chunky cucumber and banana raita, mango achar or pickle and lime wedges topped with crushed red chilli flakes

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan