Mince Curry & Atchar Snackwich Recipe
Step 1 Sautéing the onion & whole spices
Canola oil, just a splash
1 onion, peeled and chopped
4 tsp ginger garlic (love the woolies one)
Curry leaf, a few leaves picked of the stem
Whole spices
Small piece of a cinnamon quill not too much
2 cloves
1 tsp Cumin seed
1 tsp Mustard seed
1 tsp Fennel seed
Step 2 Tempering ground spices
Ground spices
2 tsp Kashmiri mild chilli powder
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cardamom
Step 3 Everything else
2 ripe tomatoes, grated or chopped
500g mince, I use ostrich mince
3 dried red chilli
2L Boiling water
garam masala 1 tsp sprinkled onto the mince as it's braising
2 potatoes, peeled and cut into cubes
About 1/2 cup Frozen peas Peas
A handful fresh coriander roughly chopped
Method
To a saucepan add a splash of oil bring the heat up to a sizzle and add the onions.
Sauté the onions, ginger garlic, curry leaf and whole spices until the onions soften and brown slightly
On a low temperature add the ground spices - swirl them around in the oil for a minute or two- not too long they will become bitter.
Add the tomatoes, mince, dry red chilli and 1L boiling water- let this simmer on a low temperature for approx 60 minutes.
Season generously with salt. You want the mince to absorb the flavour as it cooks.
Check on it every now and again and stir through with a wooden spoon.
Sprinkle the Garam Masala on top of the mince add the potatoes and the remaining 1L water - now we will let the water evaporate while the potatoes cook
Simmer for a further 60 minutes or until your potatoes are cooked and the water has reduced.
Add the peas and chopped coriander- once the peas are soft and tender turn off the heat.
Serve this with roti or rice- we had some brown rice and roasted pumpkin and green beans.
For the snackwich,
Use two slices of bread, leftover mince, atchar, cheese, sliced red onion and if you are into it a teaspoon of tangy mayo.
