My husband is a great curry cook thanks to his family who taught him. This is his recipe for making Mince and Potato Curry. It’s not a very saucy curry but it certainly isn’t dry either. The meat fat and moisture from the potatoes adds to the flavour of this curry. You can also add peas or diced carrot if you’re inclined to add more vegetables. My boys enjoy this curry with basmati rice for dinner. It also makes for a great ‘stuffer’ and we enjoy this as a puff pastry filler. We hope you enjoy this non-Thermomix recipe too 🙂
Prep and Cooking Time – 30 minutes | Serves – 6 to 8
Ingredients
40g oil
2 medium brown onions, diced
2 Tablespoons minced garlic
1 Tablespoons minced ginger
5 peppercorns
3 cloves
2 Tablespoon salt
3 Tablespoons of curry powder (we use Keens)
1kg beef mince, 3 star or less
500g potatoes, diced
Method
Heat oil in a pot on medium to high heat. Once hot, fry onions for one minute.
Add minced garlic, minced ginger, peppercorns and cloves. Fry until onions become translucent, then add the curry powder. Fry for a further 1-2 minutes; it should smell very aromatic.
Add mince to the pot and mix with the spices. Keep on moderate heat, partially covered by the pot lid, until meat is cooked. Ensure you mix the curry periodically during this time to ensure even cooking and to prevent burning.
Add potatoes and continue to cook on moderate heat, partially covered by the pot lid, until potatoes are soft. Ensure you continue to mix the curry periodically during this time.
Season the curry with additional salt if needed. This is because the potatoes absorb a lot of salt and can alter the flavour.
Serve and enjoy!
