Easy recipe for flavourful Curried Mince, with yellow rice and sambal
1kg Beef or lamb mince
1 Tbsp Crushed garlic
2 Large onions
1 Tin Whole tomatoes (chopped)
1 tsp Chopped chili
3 Large peeled potatoes
1 Cup of frozen peas
1 cup of Bombay delight curry powder
Fresh dhanya (coriander) to taste
1 Tbsp Sunflower oil
1/2 Cup water
1 1/2 tsp Salt
1 Large tomato
1 Large white onion
1 tsp Chopped/minced green chili
1 tsp White grape vinegar
Yellow rice ingredients:
1/2 Cup white rice
1 Whole Cinnamon stick
1 tsp Tumeric powder
1 tsp Salt
Finely dice the 2 large onions and pan fry in heated oil, until translucent.
Add the garlic and 2 tablespoons (Tbsp) curry powder, stir the ingredients together and allow curry powder to be absorbed in the onions for 2 minutes.
Add the following one after another; chopped tinned tomatoes, chopped chili’s and 1 tablespoon (Tbsp) curry powder.
Add 1/2 cup water and bring to boil. Break mince up and add into boiling pot; stir to mix all ingredients. Add peeled and quartered potatoes, cup of peas, the rest of the curry powder, salt and dhanya; stir to mix all ingredients. Place lid on pot and bring to boil.
Turn the heat down once it has reached this stage and allow to simmer for half an hour or until the potatoes have cooked through and are soft. Occasionally stir to prevent sticking at the bottom of the pot.
Finely chop fresh tomatoes and one white onion. Add a teaspoon (tsp) of green chopped/minced chili, a teaspoon (tsp) of white grape vinegar.
Put half a cup of rice in a pot, add water until half and add a teaspoon of tumeric, a cinnamon stick and a dash of salt. Boil for 20 minutes (or follow boiling time on packet instruction). Remove the cinnamon stick and drain the rice.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.