Mince Curry.

Prep Time

20 minutes

Cooking Time

1hr 30 minutes

Servings

4 people

We couldn't wait any longer to share this delicious curry mince and mixed vegetables recipe with you.

As you have probably gathered, (clever you) it's made with ground beef , which is one of those great ingredient's that can be used in hundred's of different recipes. But in this particular recipe we are going to use it for our delicious tasty yummy curry mince.

We are so proud of our recipe not only because it is super delicious, it is Banting friendly and economical which will suit most people's budget.

Ingredients for Mince Curry

Ingredients

500g beef mince (ground mince).
2 Tbsp cooking oil (only Olive oil for Banting Mince Curry).
1 medium onion chopped.
1 400g tin of chopped tomatoes.
½ tsp crushed ginger.
2 tsp crushed garlic (nature's best antibiotic).
1 cup frozen mixed veggies.
2½ to 3 tsp medium or hot curry powder to suit your taste, mixed with 1/2 cup cold water.
1 Tbsp Vinegar.
1 Tbsp fruit chutney. (Banting can use 1 Tsp. Xylitol)
¼ tsp dry thyme or one fresh sprig of Thyme.
1 sprig curry leaves
dhania
1 bay leaf
2 Tbsp Worcestershire sauce.
Salt and Pepper to taste.

Method

Place a large saucepan on your hob and pour in the oil and heat.
Add onions and cook until soft.
Next add your garlic, ginger, bay leaf and curry leaves cook for 1 minute while stirring, taking care it doesn't burn.
Add your beef mince, herbs, and stir.
Add mixed curry paste, vinegar, Worcestershire sauce and stir so all the mince is coated, cook for approx. 2 minutes.
Now add your crushed tomato, chutney, curry paste.
Reduce heat and simmer for 20 minutes stirring occasionally.
Last steps stir in your frozen mixed veggies and cook for a further 3 minutes.
Remove from heat and sprinkle with some fresh dhania leaves.

Plating

There are many ways of plating up your curry mince, below are a few suggestion for serving.

On a bed of rice
With most pasta's.
As a Bunny chow.
Fresh bread or bread rolls.
Naan bread.
Pita bread
Roti.

PS. Should there be any leftover's keep if for tomorrow morning's breakfast.

Mince on toast with fried egg on top is great..

This article was printed from Home-Cooking-Haven.com.com

Print Article

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander: Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid.

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.