Basic Curried Mince Recipes

SAVOURY MINCE CURRY

Steps:

• In a large saucepan on medium to high heat, add the onion and garlic and cook until translucent.
• Add the mince to the saucepan, breaking up any lumps with a spatula, and stirring until it is browned.
• Add the tomato paste, passata, stock/broth, curry powder, soy sauce and salt. Stir to mix in and cook on medium for 2 minutes.
• Add the frozen mixed veges and cook for another 5 minutes on medium.
• Keep uncovered and let simmer on low for 15 minutes to let the flavours develop and become richer.
• Stir with a spoon and remove from stovetop. Serve with hot buttered toast, mashed potato, brown rice, or cous cous.

MINCED BEEF CURRY

Steps:

• Heat oil in a medium hot pan.
• Brown onions. Throw a little dash of salt on the onions. Stops them burning.
• Put the garlic in the pan and cook for about 1 min.
• Move the onions and garlic to the side of the pan and brown the mince.
• If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later.
• Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from.
• Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side.
• When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute.
• Add the stock liquid, make sure this is well mixed.
• Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time.
• If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin.
• Serve with rice, put some veg with it or the carb police will be after me! :D.