Mince Beef Curry Recipes

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Steps:

• Heat oil in a medium hot pan.
• Brown onions. Throw a little dash of salt on the onions. Stops them burning.
• Put the garlic in the pan and cook for about 1 min.
• Move the onions and garlic to the side of the pan and brown the mince.
• If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later.
• Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from.
• Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side.
• When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute.
• Add the stock liquid, make sure this is well mixed.
• Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time.
• If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin.
• Serve with rice, put some veg with it or the carb police will be after me! :D.