Indian Mince Curry


  • 1 pound mince meat
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbs oil
  • 14.5 oz can green peas or 1½ cup fresh
  • 4 cups cabbage, thinly sliced
  • 2 cups eggplant, diced
  • 14.5 oz diced tomatoes
  • 4 tbs Buriyani curry paste (coriander, garlic, ginger, oil,•cardamoms, cloves, nutmeg, tomatoes, curry leaves,•rampe, salt
Indian Mince Curry
Indian Mince Curry


  1. Fry chopped onion and garlic in oil until golden brown.
  2. Remove from the pan and cook the mince meat, stirring•so there are no big lumps.
  3. When the meat is cooked, return the onion and garlic to•the pan along with the cabbage, eggplant, green peas•and curry paste, stir consistently until well heated.
  4. Add diced tomatoes and leave to simmer for 30-45•minutes or until vegetables are soft and cooked.
Indian Mince Curry
Indian Mince Curry

Categories:   Eating Pegan