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A little while back I shared with y'all a helpful article to aid keeping mince meat products fresh and wholesome.

If you missed it simply click on the link "Lets on MINCE Our Words ~ Keep It FRESH!"

Feel free to join in the discussion or any ask me questions in relation to any of my meaty articles. I love hearing from y'all.

To celebrate the humble mince meat that shines so brightly in most of our kitchens, I have been working on a family favourite Feature Recipe. This simple Beef Mince Curry packs plenty of flavour, is wholesome and heathy to boot!

Make mince meat a hero on your plate. Freshly minced lean beef is the perfect meat to create a delicious meal for the family when life gets hectic and your under the pump. 

I love this recipe because a simple curry that normally requires plenty of time for flavours to develop, is ready in under half an hour.

Its like "Magic" as in no time at all you have prepared and served an awesome dish. No one will believe the flavour you have deleveloped in this dish with so little cooking time.

Your still the master of the heat. Simply adjust spices and chilli to your taste preferences.

This recipe also freezes well and is great reheated for an delicious work lunch.

An awesome curry to take to a friends when invited to share a meal, there is no end to the versatility of this dish.

Stunning Beef Mince Curry

Serves 4    Prep. Time : 10 Minutes      Cooking Time: 15 Minutes

  • 1kg Beef Mince
  • 1 tbsp sunflower oil
  • 450g brushed sebago potato, peeled and 1.5cm diced
  • 3 cloves garlic, crushed
  • 7 cm fresh ginger, finely grated
  • 1 bunch coriander, roots and stems finely chopped, sprigs picked
  • 2 tbsp garam masala curry powder
  • 1 brown onion, finely sliced
  • 1 Cup/400g of diced tomatoes
  • 150g peas
  • 100g baby spinach 
  • 1 long green chilli, sliced (optional)
  • 1 Lebanese cucumber, diced
  • ½ cup Greek yoghurt
  •  To serve, steamed rice

  • 1. Heat oil in a large frying pan or wide saucepan over high heat and cook potato until golden brown. Set aside. Brown mince in same pan and add garlic, ginger and coriander roots and stems and cook for 1 minute until fragrant.
    2. Add garam masala and onion and cook, stirring often for 5 minutes until onion has softened. Add tomatoes and half a can of water and simmer for 5 minutes.
    3. Add peas and cook for 2 minutes or until tender. Add spinach and fold through until just wilted. Add chilli, if using, or serve on the side.
    4. Combine cucumber and yoghurt with a little salt and pepper.
    5. Serve curry with rice, cucumber yoghurt and coriander sprigs.