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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, April 15, 2015

MINCE CURRY WITH GREEN PEAS






















MINCE CURRY WITH GREEN PEAS
A quick and simple dish to cook when one has a packet of mince handy in the fridge but not too keen on making a Ball Curry. This simple and tasty dish could be eaten with Rice or Chapattis.  Any meat mince such as beef, mutton, lamb or even chicken mince could be used in this dish. Chopped cabbage, chopped carrot, cauliflower, fenugreek / methi / venthium greens etc can be substituted for the green peas.
Serves 6    Preparation time 30 minutes
Ingredients:
½ kg mince or ground meat either beef, mutton or lamb
2 onions chopped
1 green chillie chopped 
1 large tomato chopped
2 teaspoons chopped garlic
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
2 teaspoons chillie powder
2 tablespoons chopped coriander leaves
2 tablespoons oil
½ cup green peas
Heat oil in a pan and sauté the onions, chopped garlic and green chilies. Add the mince and fry for some time.  Now add the chillie powder, cumin powder, chopped tomato, turmeric powder and salt and keep on frying till the mince is firm. Add the green peas and sufficient water for gravy and cook on low heat till the gravy is thick and mince is cooked.  Garnish with chopped coriander leaves. (A little ground coconut can be added if thicker gravy is required).

Note. Chopped cabbage, chopped carrot, cauliflower, fenugreek / methi / venthium greens etc can be substituted for the green peas.