700grams mince (I used chicken)1 onion chopped2 medium or 3 small tomatoes liquidised 1 pepper (I had the robots so used a quarter of each colour) - cut in big cubes2 green chillies slit½ teaspoon whole jeera seeds1 teaspoon salt (salt to taste)½ teaspoon arad (Turmeric) (tumeric powder)1 teaspoon dhania (coriander) jeera1 teaspoon rough chillies (I used Rustenburg)2 teaspoon chilli powder (I used kashmiri) 1 teaspoon ginger garlic1/2 teaspoon red chilli paste (omit if you don’t like spicy)2 tablespoon ghee (Clarified butter)1 tablespoon oil3 or 4 potatoes cut in quarters (I fry them first so its cooks quicker and is softer)
In a pot, heat the ghee (Clarified butter) and oil, add the onions, whole jeera and slit green chillies.Rinse the mince - put all the spices on the mince. Once the onions turn golden, add the mince with spices. Close the lid immediately after putting it. Let the flavours stew in. Once the lid of the pot is hot, open and then stir the mince. Break up/ mash the mince so that you don’t get big lumps forming. You will have to continue doing this a few times during the cooking. Once the mince is almost done, add the peppers, fried potatoes and liquidised tomatoes to the curry and cook till the water burns out.