Curry Mince with Carrots is a modern Australian recipe for a classic dish of beef mince and peas in a tomato-based gravy flavoured with balti curry paste. The full recipe is presented here and I hope you enjoy this classic Australian version of: Curry Mince with Carrots.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Curried mince is a dish I know from the UK, Canada, Australia, South Africa and India (keema). Typically it's based on a blend of minced (ground) meat with vegetables in a curry-style sauce or gravy. The versions from Canada, Australia and the UK tend to be relatively simple, with the spice blend being more complex in South Africa and India. This particular recipe comes from Australia where the recipe seems to originate in the 1950s and 1960s. This recipe, however, is a modern interpretation of the classic dish. Instead of the carrots you could substitute a 400g (14 oz) tin of chickpeas
coriander leaves, steamed rice, pappadums, to serve
Method:
Heat the oil in a large, heavy-based saucepan over high heat. Once hot add the onion, ginger, garlic and cumin stir-frying for 2-3 minutes until the onion is soft. Stir in the balti curry paste and cook, stirring, for 1 minute, until fragrant.
Crumble in the mince, stir into the curry paste and cook for 5-6 minutes until browned, breaking up any clumps with a spatula. Stir in the chopped tomatoes and carrots and sugar then return the curry to a boil. Reduce to a simmer, cover and cook, stirring occasionally for 15 minutes.
Add the peas and juice, stirring to combine. Return to a simmer and cook for 2 minutes.
Turn into a warmed serving dish, garnish with coriander leaves and serve with rice and poppadoms.
Click on the image, above to submit to Pinterest.