Mince Masala

Mince Masala

Mince Masala


In the UK most of us enjoy a curry at least once a week. But while it’s clear we love to eat the hot-stuff, when it comes to making one ourselves, we’re not so skilled.


Serves 4
Preparation time: Approx 10 minutes
Cooking time: 30-35 minutes


Ingredients:

450g/1lb lean beef mince
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1 x 425g can chopped tomatoes
1-2 green chillies, deseeded and finely chopped
Salt and freshly milled black pepper
10ml/2tsp garam masala
2 handfuls freshly chopped coriander

 

Method:

Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.

Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.

Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Garnish with the remaining coriander and serve with plain basmati rice, poppadums and a cucumber raita, or a selection of relishes.


Tip: If preferred, replace the garam masala with a prepared curry paste of your choice.

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