Curry Mince Recipe

Marinate mince

In a bowl, combine the ground beef (or lamb) with yogurt, minced garlic, minced ginger and 3/4 tsp salt. Mix thoroughly and let sit for 10–15 minutes while you prepare other ingredients. The yogurt helps tenderize and adds a mild tang.

Heat 2 tablespoons oil or ghee in a large skillet or saucepan over medium heat. Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and beginning to brown, about 6–8 minutes.

If using, add the chopped green chili and cook 30 seconds. Add ground cumin, ground coriander, turmeric and paprika. Stir immediately and cook the spices with the onions for 45–60 seconds to bloom their flavors, stirring so they do not burn.

Add the marinated mince to the pan, breaking it up with a spatula or spoon. Increase heat to medium-high and cook until the meat is browned and most of the moisture has evaporated, about 6–8 minutes. Stir frequently to brown evenly.

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes to slightly caramelize and deepen flavor.

Add the canned diced tomatoes (with juices) and 1/2 cup water or stock. If using diced potato, add it now. Stir to combine, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer until potatoes (if used) are tender and flavors have melded, about 12–15 minutes. If you did not use potatoes, simmer 8–10 minutes to reduce and concentrate the sauce. Stir occasionally.

If using frozen peas, stir them in in the last 3–4 minutes of simmering so they heat through but retain texture.

Stir in 1 teaspoon garam masala, 1 tablespoon lime or lemon juice, 1/2 teaspoon sugar (if using) and 1/4 teaspoon black pepper. Taste and adjust salt as needed.

Turn off the heat and sprinkle chopped cilantro over the curry. Let the curry rest for 3–5 minutes to let flavors settle.

Serve hot with steamed rice, flatbread, or as a filling for wraps. Leftovers keep well refrigerated for 3–4 days and can be reheated gently on the stovetop.