Mince Masala

Ingredients

• 500 gminced meat (lamb was used)
• 4 tablespoonsoil
• 3 tablespoonsginger and garlic paste
• 120 ml (½ cup)finely chopped tomatoes
• to tastegreen chillies, sliced lengthways and halved
• 20 gfresh dill
• 60 ml (¼ cup)plain double-cream yoghurt
• 2.5 cm (1 inch)cinnamon stick
• 1 teaspooncumin seeds
• 2cloves
• 1black cardamom pod
• 2green cardamom pods
• 1star anise
• 15whole black peppercorns
• 2bay leaves
• ¼ teaspoonground turmeric
• 1 teaspoonground coriander
• 1 teaspoonground cumin
• 1½ teaspoonsgaram masala
• 2 teaspoonspaprika
• to tastered chilli powder
• to tastesalt

Instructions

1. 1

   Heat the oil

   Heat the oil in a pan.

2. 2

   Cook onions

   Add the onions and whole spices, and cook until the onions just begin to turn pink.

3. 3

   Add the mince

   Stir in the mince and ginger and garlic paste. Cook, mixing, until the mince just begins to firm up.

4. 4

   Add ground spices

   Add the ground spices and green chillies, then mix well.

5. 5

   Add tomatoes

   Stir in the tomatoes and dill until evenly combined.

6. 6

   Soften the tomatoes

   Cover the pan and cook over a low heat until the tomatoes soften.

7. 7

   Stir in yoghurt

   Add the yoghurt and mix it through the mince.

8. 8

   Finish cooking

   Cover and continue cooking over a low heat until the mince is done. Garnish with fresh coriander.

9. 9

   Serve the curry

   Serve with naan or roti.

What is mince masala?

Mince masala is a curry of minced meat cooked with aromatics and a blend of whole and ground spices. The name describes the spiced mince rather than one fixed regional recipe, and versions vary across South Asian home cooking.

This version combines lamb, dill, tomatoes and yoghurt. The whole spices infuse the cooking oil first, while the later additions build a savoury, gently tangy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 22g protein, 8g carbs, 40g fat.

Lamb contributes most of the protein and a substantial share of the fat, with the oil and double-cream yoghurt adding further fat. The tomatoes and any naan or roti served alongside provide most of the carbohydrates. Pair a serving with vegetables or salad, and choose the amount of bread to suit your appetite.

The whole spices

Aromatic base: cinnamon, cumin seeds, cloves, cardamoms, star anise, peppercorns and bay leaves are cooked with the onions to flavour the oil. They can be left whole for a more pronounced infusion, or ground as the recipe suggests.

Ground blend: turmeric, coriander, cumin, garam masala and paprika go in after the mince starts to firm. Add chilli powder to your preferred heat level.

Getting the mince started

Brown gently: mix the mince with the ginger and garlic paste, and cook until it begins to firm. This early cooking helps the mince separate and take on the aromatics.

Onions: the method refers to onions, but none are listed in the supplied ingredients. If following the method literally, have an onion ready; its amount is not specified.

Tomatoes, dill and yoghurt

Tomatoes: cook them covered over a low heat until soft, so they meld into the mince rather than remain as distinct pieces. Stir in the dill at the same time as the tomatoes.

Yoghurt: add it after the tomatoes have softened and mix it through. Keep the heat low as the curry finishes cooking.

How to tell it is done

The method gives no exact cooking time, so use the mince and sauce as your cues: the mince should be cooked through, and the tomatoes should have softened into the mixture. Check the pan occasionally while it cooks on low.

The recipe does not specify a quantity of fresh coriander, though it calls for it as a garnish. Add it to taste if you have some.

What to serve alongside

Naan or roti are the suggested accompaniments and are useful for scooping up the spiced mince. A simple side of vegetables or salad can add freshness and balance the richness of the lamb and yoghurt.

Remove the whole spices from individual portions if you prefer not to eat them; bay leaves and cardamom pods are especially easy to spot.

Recipe notes & tips

• Slice the green chillies lengthways so they are easy to spot and adjust around when serving.
• If you dislike whole spices in the curry, grind the listed whole spices and use 1 teaspoon of the mixture, saving the remainder for another time.
• Stir after adding the mince to help it cook evenly with the ginger and garlic paste.
• Keep the heat low while the covered tomatoes soften and while the curry finishes cooking.
• The ingredient list omits the onions and fresh coriander mentioned in the method, so check that you have them before starting if you plan to follow those steps.

Variations

• Use beef mince: swap it for the lamb for a different-tasting curry.
• Adjust the heat: use fewer green chillies or less chilli powder for a milder result.
• Grind the whole spices: use 1 teaspoon of the ground mixture in place of the whole spices.
• Add more dill: increase the fresh dill if you would like its flavour to stand out more.
• Choose your bread: serve with roti instead of naan, as suggested in the method.

Common mistakes to avoid

• Adding yoghurt over high heat: keep the pan on low when stirring it in.
• Cooking the tomatoes uncovered: cover the pan and cook on low until they soften.
• Overcooking the mince at the start: cook only until it just begins to firm before adding the ground spices.
• Grinding all the whole spices into the curry: use just 1 teaspoon of the mixture and save the rest, as directed.
• Forgetting the method's missing ingredients: onions and fresh coriander are mentioned in the steps but absent from the ingredient list, so decide whether to source them before cooking.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a low heat until piping hot throughout, stirring occasionally; add a small splash of water if the curry seems dry.

Frequently asked questions