Sweet Curry Mince Food

SWEET BEEF CURRY

Steps:

• Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
• Brown the meat in the pan with the oil.
• Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
• Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
• Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
• Serve curry on bed of rice.
• I always do this in the pressure cooker which produces a far superior result as far as I’m concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.

MINCED BEEF CURRY

Steps:

• Heat oil in a medium hot pan.
• Brown onions. Throw a little dash of salt on the onions. Stops them burning.
• Put the garlic in the pan and cook for about 1 min.
• Move the onions and garlic to the side of the pan and brown the mince.
• If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later.
• Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from.
• Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side.
• When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute.
• Add the stock liquid, make sure this is well mixed.
• Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time.
• If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin.
• Serve with rice, put some veg with it or the carb police will be after me! :D.

GROUND BEEF AND SWEET POTATO CURRY

Steps:

• Melt 2 tablespoons of coconut oil in sauté pan, then add chopped sweet potatoes and fry for 12-15 minutes, or until golden brown. Set aside for now.
• Add 1 tablespoon of coconut oil to the pan and stir-fry the onion for 3-4 minutes, or until soft.
• Add the garlic, ginger and spices, stir-fry for a minute, then add the tomatoes. Mix well then add the ground beef.
• Cook until the tomatoes dissolve into the curry and the beef is cooked through.
• Raise the heat to high and add the sweet potatoes back to the pan.
• Stir fry until the beef mixture is mostly dry, about 3-5 minutes
• Garnish with cilantro if desired. Serve.

GROUND BEEF CURRY

Steps:

• In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and chili pepper sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
• Followed by tomatoes, continue cooking for about 3 minutes
• Add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined
• Pour in water then , bring to a boil then simmer for about 15 minutes or more until potatoes are tender.
• Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

SAVOURY MINCE CURRY

Steps:

• In a large saucepan on medium to high heat, add the onion and garlic and cook until translucent.
• Add the mince to the saucepan, breaking up any lumps with a spatula, and stirring until it is browned.
• Add the tomato paste, passata, stock/broth, curry powder, soy sauce and salt. Stir to mix in and cook on medium for 2 minutes.
• Add the frozen mixed veges and cook for another 5 minutes on medium.
• Keep uncovered and let simmer on low for 15 minutes to let the flavours develop and become richer.
• Stir with a spoon and remove from stovetop. Serve with hot buttered toast, mashed potato, brown rice, or cous cous.

SWEET POTATO CURRY

Steps:

• Check the recipe notes for the Instant Pot instructions and to watch the video!
• If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
• Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.
• Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
• Next, add the passata, the sweet potato chunks, and the coconut milk.
• Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.
• Finally, stir in the spinach and let simmer until wilted.
• Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
• Serve over rice of choice or with naan bread. Enjoy warm!

SWEET LAMB CURRY

Steps:

• Method.
• Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender.
• Increase heat to high. Add curry powder and mince. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned.
• Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens.
• Spoon mince mixture into pappadums. Top with a dollop of yoghurt. Serve.
• Source.

KEEMA CURRY - EASY MINCE RECIPE {READY IN UNDER 30 MINUTES}

Steps:

• Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 2 - 3 minutes.
• Add the mince and ginger and cook until browned (about 5 minutes).
• Then add the curry powder, sugar, tinned tomatoes PLUS half a can of water (so fill the empty tomato can halfway and splash it in).
• Cook for 20 minutes, stirring occasionally until thickened.
• Add the peas to heat through for a minute or two just before serving.

SWEET CHICKEN CURRY

Steps:

• Preheat oven to 350°F (175°C).
• Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides.
• Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils.
• Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes.
• Prepare brown basmati rice as per package instructions.
• Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes.
• Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.

BEEF MINCE CURRY

Steps:

• Put oil in pan with chopped onion and gently fry
• mix flour and curry powder in a polythene bag, then add the minced beef, mix altogether thoroughly
• Tip this in with onion and cook until browned, turning often
• meanwhile mix cubes with hot water and stir into meat mixture, finally add 2 tbs branston pickle (or as desired)
• Put lid on frypan and cook until meat is tender, about 30-45 minutes, serve with boiled rice and poppodums.
• Very easy and as hot as you make it

MINCED BEEF CURRY RECIPE

Steps:

• Dice the onion as finely as you can.
• Peel and mash the garlic and ginger.
• Slit the red chilli peppers vertically, not all, do not cut in half.
• Heat a wide based pan over a medium-high heat and add the ghee when it is hot.
• When the ghee has melted add the seeds, the slit chillies, and the curry leaves.
• As soon as the seeds begin to spit add the onions, ginger and garlic and cook for 10 minutes stirring occasionally.
• Peel and cut the potatoes into a 1.5 cm dice.
• Add the potatoes, tomato puree and beef and turn the heat up a notch or two and fry until the beef browns.
• Throw in the salt, chilli powder, turmeric, coriander, fenugreek, and chickpea flour then stir to combine.
• Pour in the water and simmer for 30-35 minutes or until the potatoes are cooked.
• Add the peas and garam masala, stir and cook for a final 2-3 minutes.