This is a dish where you literally put everything in at once, leave it cooking away slowly while you get on with other jobs and you end up with a delicious fragrant and comforting curry with minimal effort
So to serve 4-6 people you will
1 kilo lamb/beef mince
6 medium onions
6-8 cloves garlic / 2 frozen cubes
1 thumb piece of grated ginger / 3 frozen cubes
1 1/2 tsp salt
2 tsp curry powder
1 tin tomatoes / 3 large fresh tomatoes
50ml olive/vegetable oil
3 -4 green chillies
2 bay leaves
1- 1 1/2 cm piece of cinnamon
1 -2 tsp garam masala
fresh chopped coriander
2 small tins of baby potatoes
- Finely slice the onions and add to a heavy based pan, then add all the ingredients except the coriander, potatoes and garam masala to the pan.
- Add just enough water to cover the mince and leave to simmer on a medium heat. You should leave it cooking till the mince has cooked through and all the ingredients reduce down- quite similarly as you would with slow cooking a chilli.
- As the mince is cooking away you may need to top up the water to ensure the onions and tomatoes break up to make the curry masala- I found this takes 40-50 minutes on a medium heat.
- Once the mince has cooked through and you have a smooth masala, you need to bhun the mixture which basically means to ensure all the water reduces, the oil separates from the mince and the masala sticks to the mince
- Add the potatoes and on a medium heat, cook the mince till it's slightly browned in colour. At this point you can leave it as it is quite dry which is typical of a bhuna or re add a little water to loosen it up a little
- Stir in the garam masala and the coriander just before serving with either chapatis or boiled rice