Name: Malay mince curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Can Be Frozen
Ingredients: 30 ml vegetable oil; 1 onion finely chopped; 1 cinnamon stick; 4 cardamom pods, crushed; 2 cloves; 1 kg beef mince lean; 2 garlic cloves, crushed; 4 cm fresh ginger grated; 10 ml coriander ground; 10 ml cumin ground; 5 ml curry powder hot or mild; 5 ml masala roasted; 2.5 ml turmeric; 5 ml sugar; 5 ml salt; 1 tinned tomatoes chopped; 250 ml peas frozen, defrosted; sambals; 1 onion small, chopped; 1 tomatoes chopped; 1/4 cucumber grated; 60-80 ml vinegar; 80 ml sugar, salt and pepper; to serve to serve; fresh coriander; roti

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Ingredients (26)

30 ml	vegetable oil
1	onion — finely chopped
1	cinnamon — stick
4	cardamom — pods, crushed
2	cloves
1 kg	beef mince — lean
2	garlic — cloves, crushed
4 cm	fresh ginger — grated
10 ml	coriander — ground
10 ml	cumin — ground
5 ml	curry powder — hot or mild
5 ml	masala — roasted
2.5 ml	turmeric
5 ml	sugar
5 ml	salt
1	tinned tomatoes — chopped
250 ml	peas — frozen, defrosted
	sambals
1	onion — small, chopped
1	tomatoes — chopped
1/4	cucumber — grated
60-80 ml	vinegar
80 ml	sugar, salt and pepper
	to serve — to serve
	fresh coriander
	roti

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Method:

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.