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Malay mince curry


Malay mince curry

Ingredients 26
Servings 6-8
Time 15 minutes

Ingredients

  • 30
    ml
    vegetable oil
  • 1
    large onion, finely chopped
  • 1
    cinnamon stick
  • 4
    cardamom pods, lightly crushed
  • 2
    cloves
  • 1
    kg
    lean beef mince
  • 2
    garlic cloves, crushed
  • 4
    cm
    fresh ginger, grated
  • 10
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 5
    ml
    hot or mild curry powder
  • 5
    ml
    roasted masala
  • 2.5
    ml
    turmeric
  • 5
    ml
    sugar
  • 5
    ml
    salt
  • 1
    can chopped tomatoes
  • 250
    ml
    frozen peas, defrosted
  • SAMBAL
  • 1
    small onion, finely chopped
  • 1
    tomato, chopped
  • 1/4
    cucumber, grated
  • 60-80
    ml
    vinegar
  • 80
    ml
    sugar salt and pepper
  • TO SERVE
  • Fresh coriander
  • Rotis
 

Method

45-50 minutes
 

1. Heat the oil in a large saucepan. Add the onion and sauté for 5 minutes. Add the cinnamon stick, cardamom pods and cloves. Sauté until the onions are golden brown.

2. Add the mince in batches and stir-fry until all the meat is browned. Add the garlic, ginger, all the spices, the sugar and salt and sauté for another minute.

3. Pour in the tomatoes and mix. Cover with a lid, reduce to a simmer and cook for 30 minutes.

4. Remove the lid, stir in the peas and simmer for another 10 minutes.

5. Sambal Mix the onion, tomato, cucumber and vinegar. Add the sugar and season with salt and pepper. Cover and chill in the fridge until needed.

6. To serve Roll up the filling in rotis. Garnish with coriander and serve with the sambal on the side.

 

Read more on: curry  |  mince
 

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