Masala mince and peas

By Faeza
12 January 2017



¦ 1 large onion, chopped

¦ 10ml (2 teaspoons) crushed garlic

¦ 10ml (2 teaspoons) minced ginger

¦ 2 green chilies, sliced

¦ 45ml (3 tablespoons) oil

¦ 15ml (1 tablespoons) curry powder

¦ 10ml (2 teaspoons) turmeric

¦ 5ml (1 teaspoon) ground coriander

¦ 5ml (1 teaspoon) ground cumin

¦ 500g minced beef

¦ 1 can (410g) chopped tomatoes

¦ 45ml (3 tablespoons) chutney

¦ salt and freshly ground black pepper

¦ 250g frozen peas and corn

¦ 1 small bunch coriander, chopped


Place onion, garlic, ginger and chilies in a food

processor or pestle and motar and chop to form

a paste.

Heat oil in a large frying pan and fry onion

mixture together with all the spices until fragrant.

Add minced beef and fry until it begins to

brown, stirring to break up any lumps, (use a

potato masher to break the lumps).

Add tomatoes and bring to a simmer, cook for

1 minute, stir in chutney and yogurt, season with

salt and black pepper. Add a bit of water if you

need to, cook mixture for 30 minutes.

Add frozen peas and corn cook for 5 minutes,

stir in coriander. Serve with Indian breads and

or poppadums.