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Minced Beef Curry also commonly referred to as ground beef curry has to be one of the most commonly eaten curries. Its versatility and simplicity of cooking mean it is often accompanied by Vetkoek, Rice, and Mash (Cottage Pie). If you’re after a fragrant and tasty minced beef curry for your vetkoek and mince, then you have to try my version.
“Please note that this post contains affiliate links and any purchase made through such links will award me a small commission (at absolutely no extra cost for you). These funds help me keep this blog up and running. Learn more about it here.”
It’s an easy dish to prepare with aromatic flavours made with minced or ground beef, potatoes, mixed vegetables, curry powder, and a variety of other spices. It surely makes for a great dinner option, especially on busy weeknights!
It’s important to make this in a good quality casserole dish so that the mince doesn’t burn and stick to the bottom of the pot. Mighty ape has beautiful ones, I have my eye on this one. Amazon sells one very similar to mine.
Curry Dishes
I simply adore making curries for my family. We all enjoy it and there hardly is a week that goes by that we don’t have one curry dinner. There is something mesmerizing about blending various spices to create a delicious curry meal, and the aroma’s that fill the kitchen are satisfying.
I haven’t yet shared my ultimate favourite curry dish with you, Chicken Jalfrezi. Green peppers are currently not in season in NZ and cost an arm and a leg. I will be sure to share this recipe with you the moment I can get hold of beautiful large and affordable green peppers again. In the meantime visit MyHQ to see who you should follow on Instagram for mouthwatering Indian recipes and dishes.
How to make Minced Beef Curry – aka Ground Beef Curry
It may seem like this recipe requires a lot of ingredients. However trust me, once you start accumulating the typical curry spices it becomes easier. You also don’t have to add the same vegetables as I did. You may choose to only add carrots, whichever you prefer. There is no right or wrong here. I like to add a variety, as it enhances the colours but it’s also an easy way for me to get vegetables into the boys’ meals.
Most people saute their onions before adding them to the mince. I find that if I do that then the onions completely disappear. Instead, I start off by frying the minced beef in a tablespoon of olive oil until it’s cooked halfway.
I then incorporate and add the onions and garlic and fry that off. Notice also that I don’t chop my onions too finely. It’s a personal preference but makes a big difference in the texture of the dish. Once the onions are translucent, I start adding the spices to the mix. You can add as much or as little as you prefer. Because of the boys, I don’t spice it up too much. I add freshly chopped chilies to mine when I dish up.
Once you have added all the spices, fry off on medium for 5 minutes (don’t burn it). Add the Chutney, tomato paste, peeled and chopped tomato, lemon juice and lemon zest as well as 1/4 cup of water. Turn down the heat, cover with a lid, and simmer for 20 minutes.
Finally, add the frozen or fresh vegetables and peeled and chopped potatoes and simmer for an additional 15-20 minutes. You may find that you need to add a little more water at this stage. Do that, but don’t drown the mince it.
Serve with freshly chopped chilies or add dried chili flakes for extra heat if you wish.
Until next time!
Minced Beef Curry
Ingredients
- 2 tbsp Olive Oil
- 600 g Mince
- 2 Onions Cut
- 4 Garlic Cloves Chopped
- 1 tbsp Curry Powder Mild
- 1 tsp Ground Cumin
- 1 tsp Ground Ginger
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- Salt and Pepper to taste
- 2 tbsp Chutney Or Apricot Jam
- 1 tbsp Tomato Paste
- 1 Tomato Peeled and chopped
- 1 tbsp Lemon Juice
- ½ Lemon Zested
- ¼ tsp Chilli Flakes
- 3 Small potatoes Cubed
- 1 Cup Mixed Vegetables
- ¼ Cup Water
Instructions
- Fry the minced beef in a tablespoon of olive oil until it's cooked halfway.
- Add the onions and garlic and fry that off.
- Once the onions are translucent, add the curry powder, ground cumin, ground ginger, ground coriander, cinnamon quill, turmeric, and Salt and Pepper.
- Fry off on medium for 5 minutes.
- Add the Chutney, tomato paste, peeled and chopped tomato, lemon juice, and lemon zest as well as 1/4 cup of water. Turn down the heat, cover with a lid, and simmer for 20 minutes.
- Finally, add the frozen or fresh vegetables and peeled and chopped potatoes and simmer for an additional 15-20 minutes. You may find that you need to add a little more water at this stage.
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