Savoury Mince Fry Recipe

Prepare vegetables and aromatics

Peel and finely dice the yellow onion. Peel and grate the carrot. Core and finely dice the red bell pepper. Mince the garlic and finely grate the fresh ginger. Measure out spices, tomato paste, canned tomatoes, stock and sauces so they are ready.

Heat fat and soften aromatics

In a large frying pan or skillet over medium heat, add the vegetable oil and butter. When butter has melted and begins to shimmer, add the diced onion. Cook, stirring occasionally, for 4–5 minutes until translucent. Add the grated carrot and diced red bell pepper and cook 3–4 minutes more until softened.

Add garlic and ginger

Add the minced garlic and grated ginger to the pan and cook for 30–45 seconds until fragrant, stirring to avoid burning.

Brown the mince

Increase heat to medium-high. Add the ground beef (or lamb) to the pan, breaking it up with a spoon or spatula. Cook until the mince is well-browned with little to no pink remaining, about 6–8 minutes. As it browns, stir occasionally to ensure even color and prevent large clumps.

Season and combine

Reduce heat to medium. Sprinkle in salt, black pepper, paprika, ground cumin and chili flakes. Stir to evenly coat the meat and vegetables with the spices and cook 1 minute to bloom the flavors.

Add tomato, liquids and simmer

Stir in the tomato paste and cook 1 minute. Add the canned diced tomatoes, beef (or vegetable) stock, soy sauce, Worcestershire sauce and brown sugar. Stir to combine, scrape any browned bits from the pan, and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–15 minutes until the sauce has thickened slightly and flavors have melded.

Finish with peas

Add the frozen peas and stir to incorporate. Cook for 2–3 minutes until the peas are heated through and the mixture is piping hot. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley and lemon juice off the heat.

Serve the savoury mince hot as a filling for sandwiches, wraps, baked potatoes, or over rice/pasta. Leftovers keep well refrigerated in an airtight container for up to 3 days or freeze for up to 3 months.