Mince Curry with Potatoes was often cooked by my mum when I still lived at home, all of my mums lamb dishes were out of this world, delicious. My kids always rave about her cooking and insist that I cook lamb dishes exactly like “Ma”.
Most South African curries are cooked in a similar way to this Mince Curry with Potatoes, my Durban Lamb Curry is one of them. Although most curries are cooked the same way it’s always about getting the balance of spices right to make an amazing curry. I sometimes mix my own masala but I find a store bought one is so much more convenient, especially if you don’t have all the spices to go into making your own masala. . I must also admit living in Johannesburg is not the same as Durban where you have a spice shop around every corner and sometimes it is a challenge when you run out of spices. However, even store bought masala can ruin your curry if it’s not a great tasting masala. Over the years I’ve tried many different brands and although I try and stick to the one’s I love, I’ve had my fair share of disappointments with this too. So you will find that you may need to change your brand from time to time, I wish store bought masala recipes could be consistent but trust me they never are.
I try and stick to a medium strength masala as I find the extremely hot ones really does ruin the flavours in a curry, I love hot but not so hot that all you can taste is chilli. It’s not that difficult to make your own masala but it is time consuming as I do love roasting and grinding my own fresh spices. I will soon post a recipe for my very own masala. I use Kashmiri Chilli Powder more for the bright colour it adds to my curries, it’s a South African thing, your curry has to look the right colour. Anything but a bright red colour is unacceptable by South African Indian standards.
This Mince Curry with Potatoes is spicy, with just the right amount of heat, and mouthwatering. My favourite way to eat it is with fresh, crusty bread and sambals. You can also have an Indian version of a sloppy joe using this cooked mince.
Mince Curry with Potatoes
- 500 gram lamb mince or mince of your choice
- 3 tbsp light olive oil or vegetable oil
- 1 cinnamon stick
- 1 bay leaf
- 1 star aniseed
- 1 black elachie/cardamom
- 2 tspn ginger/garlic paste
- 1 tbsp Kashmiri chilli powder
- 1 tbsp masala
- 1/2 tspn ground soomph/fennel seeds
- 1/2 tspn turmeric
- 1 tspn garam masala
- 2 roma tomatoes blanched and grated
- 1 sprig curry leaf
- 2 small potatoes cut into medium sized cubes
- 1/4 cup water only if required
- 1 large onion finely chopped
- Heat oil in a flat pot on medium heat and add cinnamon, bay leaf, star aniseed and black cardamom.
- Once it becomes fragrant add curry leaf and onion and sauté until onion is translucent.
- Add ginger/garlic paste and sauté for a minute. Add chilli powder, masala, turmeric, fennel, garam masala and cook until it forms a paste, about 2 minutes. Add a few drops of water to prevent scorching.
- Add mince meat and potatoes and mix well. Season with salt. Turn the heat to low and allow it to simmer for 5 minutes
- Add grated tomatoes and allow it to simmer until potatoes are soft. During the cooking time you can add a 1/4 cup of water or a little more if you feel the curry is drying out. I don’t usually require too much water.