Recipe for Jalfrezi fragrant mince curry – with toasted rotis on the side
1 onion – peel & chop finely
40g ginger – peel & chop finely
1 chilli – chop finely
6 tsp Jalfrezi Spice Mix
2 cloves garlic – peel, grate & chop finely
1 sachet tomato paste
400g beef mince
1 butternut – peel, chop (1cm) & remove seeds
4 tomatoes – dice (1cm)
4 cups water (for the curry)
5g fresh coriander – remove stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
butter (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Curry: Place a large pot on medium-high heat and add a knob of butter and a drizzle of olive oil. Add the onion, ginger and chilli and cook for 5 minutes. Then add the Jalfrezi Spice Mix and the garlic, and cook for 1 minute until fragrant. Add the tomato paste and cook for another 30 seconds to a minute before adding the beef mince. Break the mince up with a spoon, season with salt and pepper and brown for 3 minutes. Add the butternut, tomatoes and water (see quantity above for the curry) then cover the pot with a lid and let it simmer (bubble gently) for 20-25 minutes until the butternut is soft. Cook for another 5 minutes to let the sauce thicken.
Rotis: Place a large pan on medium-high heat and dry toast the rotis for 30 seconds a side.
Serve in a bowl, topped with the yoghurt and coriander leaves. Serve the toasted rotis on the side.
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