Mince and peas curry
Nothing fancy here. In fact this is my go-to dish when I’m really short on time or money - or both. I think this is one of the first dishes my dad taught me to cook. Easy to prepare and tastes pretty good - can’t say fairer than that!
- 500g mince (preferably lamb, beef will do)
- 300g frozen peas
- 1 large onion
- 2 cloves garlic
- 1cm cube ginger
- 6 birds-eye chillies (adjust to taste)
- 1/2 sprig fresh coriander leaves (optional)
- 1 tbsp light olive oil
- 1/2 cup warm water
- 1/2 cup tomato passata (or 2 tomatoes, skinned and chopped)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp hot chilli powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamoml
First, mix the masalas in separate bowls and set aside.
Finely slice the onion, garlic and ginger. Chop the chillies. Heat the oil in a large pan over medium heat, then fry everything you’ve just cut up, stirring frequently, until the onions begin to change colour (don’t let them go brown).
Now add the first masala. Reduce the heat a little and stir frequently for a couple of minutes. Don’t let the stick to the pan,or they will burn. Add a tablespoon of the hot water if you need to, but don’t soak them or they will taste raw and gritty.
Add the mince and return to medium heat. Stir thoroughly so the onions and spices are mixed through. Cook, stirring every minute or so. When the meat is just browned, add the second masala along with the passata and cook for a minute more to let them absorb into the mixture.
Now add the peas (and the coriander leaf if you’re using any). Turn the heat up a little, pour in the half cup of water, stir thoroughly and cover. Leave it cooking for a while, stirring every 3-4 minutes, adjusting the heat as necessary, until the peas are cooked.
Voilà. Serve hot with plain long-grain rice.