There is something incredibly satisfying about a mince and potato curry. Whether you enjoy it as is or with a handful of peas, it’s certainly a comforting dish that brings warmth and flavour to the table.
I have fond memories of my Sandy Ma’s (Gran) mince and potato curry. We would dish it up as soon as she finished cooking, always paired with fresh brown bread and a simple salad. While I often enjoy it with rice or white bread these days, that unique combination and her cooking style still lingers in my mind whenever I think of her mince curry.
If you’re looking for a simple mince curry recipe that tastes like home and comes together quickly, give my version a try.
It’s perfect for busy weeknights or when you need a hearty, nostalgic meal.
For those who like to add peas, simply toss in 1/4 cup of peas once the potatoes are halfway cooked, and enjoy the extra texture and flavour.
INGREDIENTS
500g mutton/lamb mince
2 potatoes, cut into quarters
1 teaspoon ginger & garlic paste
Fresh coriander
1-2 green chillies, sliced
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 clove
1 cinnamon stick
1 bay leaf
1/2 diced onion
1/4 teaspoon turmeric
1/2 teaspoon dhania jeera powder
2 tablespoons special mix Kashmiri masala (Gorima’s)
1/2 teaspoon salt
1 small tomato, diced/grated
METHOD
- In a heated pot, add a drizzle of olive oil.
- Add the whole spices and green chillies; allow to fry for a few minutes.
- Add the diced onions and cook until caramelised.
- Add the ground spices and cook for two minutes, allowing the spices to braise.
- Add the mince and coat with the spices. Add ginger and garlic paste, season with salt, and cover for 5-7 minutes.
- Add the tomato, mix into the mince, and cover for 5 minutes.
- Add the cubed potatoes, mix, and allow the potatoes and mince to cook for 12-15 minutes, stirring occasionally.
- Garnish with coriander
Serve with basmati rice or fresh rotis, and enjoy!