Durban Indian Mince Curry
Durban Indian Mince Curry is a delicious dish using the aromatic spices of India added to the Cape melanges. Getting its flavour from aromatic, slow-cooked spices and balanced heat, this curry is made with minced meat and potatoes. It all starts with the perfect combination of these three ingredients. Perfect for family meals, it can be served with rice, roti or naan to make up a full meal.
Equipment
- Large pan or pot
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons
- Can opener (for tomatoes)
- Serving dish
Ingredients
- 500 g minced beef or chicken or vegetarian substitute like lentils or tofu
- 1 large onion chopped
- 2 tomatoes chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1-2 fresh chilies chopped (adjust to taste)
- 1 tablespoon vegetable oil
- 1 cup water or stock
- Salt to taste
- Fresh cilantro for garnish
- Optional: 1/2 cup peas carrots, or potatoes (diced)
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and ginger and cook for another minute, stirring occasionally.
- Stir in the chopped tomatoes and cook until they soften and release their juices.
- Add the minced meat and cook, breaking it apart with a spoon until browned.
- Sprinkle in the spices: garam masala, turmeric, cumin, coriander, and chopped chilies. Stir well to coat the meat evenly with the spices.
- Add water or stock to the pan, stir, and bring to a simmer. Reduce the heat and cook for 30-40 minutes, allowing the flavors to blend.
- Taste and adjust the seasoning with salt or additional spices.
- Garnish with fresh cilantro before serving.
- Serve with rice, roti, or naan.
Notes
- For a richer curry, you can add coconut milk or cream to the sauce.
- To make it vegetarian, substitute the meat with lentils, chickpeas, or tofu.
- This curry can be made in advance and stored in the refrigerator for up to three days, as the flavors deepen over time.
- For a milder version, reduce the
amount of chilies or remove them entirely.