Mince And Potatoe Curry With Hot Parathas Roti's Or Basmati Rice.

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

500g steak ground mince1 teaspoons fresh ginger garlic mixture 1 teaspoon fresh crushed red chillie relish2 cinnamon sticks washed1 medium red onions choppedOil 2 Tablespoons butter ghee (Clarified butter) Seasoning salt and pepper 3 teaspoon kashmiri red chili powder 1 teaspoon traditional curry powder1 teaspoon dhania (coriander) /jeera powder ½ teaspoon tumeric powder4 medium ripe tomotoe skinless/liquidize1 tablespoon tomotoe purée Few potatoes peel chop into bite sizes Fresh dhania (coriander) or curry leavesFreshly ground garam masala sprinkle as garnish optionalFresh mint

METHOD

Prepare, rinse mince in colender drain water place in a glass bowl, add salt, black pepper seasonings of ginger garlic and chillies relishes. Add spices toss lightly set aside. In a saucepan heat butter ghee (Clarified butter), add chopped red onions, cinnamon stick and fry till golden brown. Add the marinated mince into the pot and cook for 10 minutes until the mince has changed colour. Add liquidized tomotoes followered by the purée.
Peel potatoes chop into cubes, add pinch of tumeric and gently fry in oil till a nice colour appear then add this to the mince. Cook for another 12-15 minutes ensuring the mince curry has developed good sauce with the tomotoes.
Sprinkle freshly ground garam masala as a garnish just before serving Add fresh garden mint or dhania (coriander).
Serve this mince with potatoe curry with hot pharatas/roti or basmati rice.
Bon appetite ❤️Shu-Hani❤️

INFO & TIPS

Use fresh ground mince, nicely marinated to result in a delicious meal with hot freshly made parathas or Roti's

POSTED ON

27 Feb 2021

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