Back to Recipe Menu

Madhur Jaffrey's Indian mince & peas

Method

  • Heat a little oil in a heavy-bottomed pot and gently cook the mince until brown, stirring and mashing as you do so.
  • In another large pot, gently sauté the onions, carrot, ginger, garlic and chillies in a little hot oil until tender, stirring now and then.
  • Add the spices and chilli paste. Stir well and briefly cook to toast.
  • Then add the stock and tomatoes with plenty of salt and a little ground pepper. Stir well and briefly cook.
  • Add the mince to the sauce, all at once, and cook for about 30-45 mins until thick and fragrant, stirring and mashing as you do so.
  • Then add the chopped coriander, lime juice, garam masala and peas. Stir well, taste for seasoning and briefly cook to warm through.
  • Combine the yoghurt, cucumber and mint in a bowl.
  • To serve, mound steamed rice on one large plate (or individual plates), spoon the mince over the top and sprinkle with the yoghurt.

Ingredients

  • vegetable oil
  • 750 gm beef mince
  • 2 onions, finely chopped
  • 1 medium carrot, finely diced
  • a good knob of fresh ginger, finely sliced
  • 6 garlic cloves, finely sliced
  • 3 small red chillies, seeded & finely chopped
  • 2 tspn ground cumin
  • 1 tspn ground coriander
  • ½ tbsp chilli paste (optional)
  • 1 cup beef stock
  • ½ can diced tomatoes
  • sea salt & freshly ground pepper
  • 1 small bunch fresh coriander, roughly chopped
  • juice of 1 lime
  • ½-1 tspn garam masala
  • 1 cup frozen peas, thawed
  • ½ cup plain yoghurt
  • ½ telegraph (continental) cucumber, grated
  • 1 heaped tbsp chopped mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm