Mince or Keema curry can be made from minced lamb, beef, turkey or even soya mince.
This dish is drier than your usual meat curries so I usually serve it with roti (chapaties or naans, homemade of course). The meat should be tender and will take on the spicy flavours.
I suggest using 500g of mince to my one sachet of curry masala, you might need some extra chilli, I usually add three fresh ones and just watch the salt.
Because it’s a mince, it doesn’t take as long to cook if this was chunks of meat so an ideal mid-week curry fix.
You can use this mix for a filling for your naans and somosas.
A handful of frozen veg or some fresh spinach can replace the peas.t’s a dish you can eat alone, with a whiskey. It usually causes a domestic with your wife, it’s so worth it and lucky I don’t have a wife….
Start by frying the onions until soft and golden, then add ginger and garlic until golden and caramelised.
If the pan dries at any point, please add a splash of water.
Add the Curry Masala spice mix to the onions, sizzle on a high heat with a splash of water to cool the pan down and create a little sauce.
Then add your tin tomatoes and puree, cook for 5 minutes.
When the sauce started to release little bubbles of fat, you can move onto the next step.
Remember to use a little splash of water to stop the pan from drying out and the mix from burning.
Add your raw mince and potatoes, seal in the sauce for 10 minutes then add a splash of water.
Simmer for 20 minutes and add mixed veg and cook for a further 10 minutes.
You may need to add some extra water if the curry starts to dry out.
When ready to serve, finish with a small knob of butter, a pinch of salt and freshly chopped coriander.