Mince and vegetable curry


Ingredients 17
Servings 4
Time

Ingredients

  • oil
  • 2
    large onions, sliced
  • 4
    allspice seeds
  • 3
    whole cloves
  • 2
    pieces cinnamon
  • 3
    cardamom seeds
  • 500
    g
    lean mince
  • 2
    large tomatoes, skinned and finely chopped
  • 5
    ml
    turmeric
  • 15
    ml
    ground coriander
  • 15
    ml
    ground cumin (jeera)
  • 5
    ml
    masala (for mild curries)
  • 5
    ml
    cayenne pepper
  • 15
    ml
    garlic and ginger paste
  • 250
    ml
    peas
  • 125
    ml
    carrots, cut into julienne strips
  • salt
 

Method

 
Heat a little oil in a pan and sauté the onion along with the allspice seeds, cloves, stock cinnamon and cardamom seeds until the onion is soft. Add the mince and stir-fry until the meat is cooked but not browned. Add the tomato, turmeric, coriander, cumin, masala, cayenne pepper and the garlic and ginger paste and simmer for about half an hour. Add the vegetables and salt and heat through. Serve with rotis and sambals such as tomato and onion rings, cucumber and yoghurt, and lemon wedges with cayenne pepper.
 

Read more on: beef
 

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