Mince Curry with Potatoes

Ingredients

• 500 gram lamb mince (or mince of your choice)
• 3 tbsp light olive oil or vegetable oil
• 1 onion (finely chopped)
• 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)

Instructions

1. 1

   Heat oil in a flat pot on medium heat and add cinnamon, bay leaf, star aniseed and black cardamom.

2. 2

   Once it becomes fragrant add curry leaf and onion and sauté until onion is translucent.

3. 3

   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.

4. 4

   Add mince meat and cook for 10 minutes on low heat. Add potatoes and mix well. Season with salt. Turn the heat to low and allow it to simmer for 5 minutes

5. 5

   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.