Mince Curry

Mauricia's Recipes
by Mauricia's Recipes
6 Servings
1 hr 20 min

Spicy and fragrant mince curry, packed with beef mince, potatoes and peas. A humble and effortless, yet classic Cape Malay dish. Few things beat a warm, flavourful curry. My husband and I both love anything spicy, so Cape Malay, Indian and Thai curries make regular appearances at our dinner table.

It's a mouthwatering meal that's so easy to rustle up. Don't be intimidated by the list of ingredients. It really is a very simple recipe that'll be ready in no time at all. If it's your first time making this curry, simply follow this recipe step-by-step. You won't be disappointed, and soon it'll feature as a staple in your recipe repertoire.

It's also perfect when you need to feed a crowd. Use it as a main dish, or as a filling in rotis or vetkoek (deep-fried bread). Freeze any extra mince in batches. I normally remove the potatoes as I don't enjoy potatoes that have been frozen and reheated. You can then use it later as a topping on baked potatoes, or simply enjoy it on tasty toasted sarmies.

Mince Curry
Mince Curry
Mince Curry
Recipe details
  • 6  Servings
  • Prep time: 20 Minutes Cook time: 60 Minutes Total time: 1 hr 20 min
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  • 30ml (2 tablespoons) cooking oil
  • 500g (1lb 1 3/4 oz) beef mince
  • 2 large onions, finely diced
  • 2 large tomatoes, finely diced
  • 8 potatoes, quartered
  • 4 cinnamon quills or sticks
  • 8 allspice berries
  • 8 whole cloves
  • 8 curry leaves
  • 10ml (2 teaspoons) garlic, minced
  • 10ml (2 teaspoons) ginger, minced
  • 30ml (2 tablespoons) ground cumin
  • 15ml (1 tablespoon) ground coriander
  • 15ml (1 tablespoon) garam masala
  • 10ml (2 teaspoons) turmeric
  • 15ml (1 tablespoon) mild curry powder
  • 5ml (1 teaspoon) red chilli flakes
  • 750ml (3 cups) frozen garden peas
  • 1L boiling water
  • Salt to taste

Heat the oil in a large pot over high heat.
Add the onions, cinnamon, allspice, cloves and curry leaves and sauté until the onions are translucent and golden brown, about 5 minutes.
Add the garlic and ginger and sauté for 2-3 minutes.
Now add the tomatoes and all the remaining spices, plus half of the boiling water.
Allow this to cook for 10 minutes, before adding the beef mince.
Use a potato masher to get the mince to a finer texture.
Add the potatoes and half of the remaining boiling water.
Season with salt.
Cook for 5 minutes on high before turning down the heat.
Simmer for approximately 20 minutes before adding the frozen garden peas and the remaining boiling water.
Continue cooking for another 10 minutes or until the potatoes are soft and cooked.
Serve warm.
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