Mince Curry with Potatoes
Spicy Mince Curry with Potatoes cooked the Durban way
Servings: 4
Ingredients
- 500 gram lamb mince or mince of your choice
- 3 tbsp light olive oil or vegetable oil
- 1 onion finely chopped
- 1 cinnamon stick
- 1 bay leaf
- 1 star aniseed
- 1 black elachie/cardamom
- 2 tspn ginger/garlic paste
- 1 tbsp Kashmiri chilli powder
- 1 tbsp masala
- 1/2 tspn ground soomph/fennel seeds
- 1/2 tspn turmeric
- 1 tspn garam masala
- 2 roma tomatoes blanched and grated
- 1 sprig curry leaf
- 2 small potatoes cut into medium sized cubes
- 1/4 cup water only if required
Instructions
- Heat oil in a flat pot on medium heat and add cinnamon, bay leaf, star aniseed and black cardamom.
- Once it becomes fragrant add curry leaf and onion and sauté until onion is translucent.
- Add ginger/garlic paste and sauté for a minute. Add chilli powder, masala, turmeric, fennel, garam masala and cook until it forms a paste, about 2 minutes. Add a few drops of water to prevent scorching.
- Add mince meat and cook for 10 minutes on low heat. Add potatoes and mix well. Season with salt. Turn the heat to low and allow it to simmer for 5 minutes
- Add grated tomatoes and allow it to simmer until potatoes are soft. During the cooking time you can add a 1/4 cup of water or a little more if you feel the curry is drying out. I don’t usually require too much water.
Notes
- If you do not have access to masala you can use Kashmiri or any chilli powder, however reduce or increase the amount according to your preference. Some chilli powder is hotter than others