Curried mince and jasmine rice

Recipe from: 9/17/1992 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 15
    ml
    oil
  • 2
    onions, coarsely chopped
  • 2
    cloves garlic, crushed
  • 15
    ml
    fresh ginger, finely chopped
  • 2
    whole cinnamon sticks
  • 2
    whole cloves
  • 2
    allspice seeds
  • 1
    kg
    mince
  • 10
    ml
    turmeric
  • 15
    ml
    leaf masala or curry powder
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    ground coriander
  • 2
    large tomatoes, skinned and coarsely chopped
  • 3
    potatoes, peeled and quartered
  • salt
  • 300
    g
    peas, fresh or frozen
 

Method

 
Heat the oil in a large pan and sauté the onion, garlic and ginger until soft. Add the cinnamon sticks, cloves and allspice seeds. Add the mince, browning small quantities at a time. Blend the turmeric, leaf masala or curry powder, cumin and coriander with the tomatoes and add to the mince mixture. Add the potatoes, season to taste with salt and simmer for about 20 minutes or until the potatoes are cooked and soft. Add the peas and heat through. Serve with cooked jasmine rice. Serves 6.
 

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