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TranceEurope`s Recipy Pages





Curried Mice & Potatoes



Moderately easy

Serves 6
Preparation and cooking times
Total time

Ingredients

For the curry sauce you need:

75ml of olive oil
2 large sized onions, peeled and finely sliced
2 inch of ginger, peeled
4 cloves of garlic, peeled
1 fresh green chili
2 tsp of cumin
1 tin of chopped
2 tbs garam masala
2 tsp salt
1 tsp fresh red chili paste
2 tsp turmeric
1- 2 lb minced lamb (lean)
2 tsp of ASDA mild curry powder
1 medium bag of potatoes (Unwaxed Or cheap ASDA is good)- peel and chop into large pieces
Handful of fresh coriander, washed and chopped with stalks


Method

Read through the recipe and gather all ingredients. Put kettle on to boil, always add hot water when cooking, to keep the temperature consistent. Heat oil in pan, add onions and cook on medium heat until light brown. Add, ginger, garlic, chillies and tinned tomatoes to a food processor and blitz. Then add to onions. Add, cumin, garam masala,salt, chili paste and turmeric. Stir and cook for 10-15 minutes on medium heat. If curry sauce starts to stick, turn down heat and add a splash of water. Add the mince and cook on medium heat and stir well. Turn down heat, cover the pan and leave to cook on low heat for about 45 minutes. Then place on high heat and cook until water has evaporated with lid off. Then cook on low heat and stir. This is called 'bhunai'.This means browning the meat to get rid of the raw smell and taste of meat. (In Pakistani cooking we always cook meat well, never rare or medium). You will know when this is done as the oil starts to separate from the curry. Add potatoes and ASDA curry powder , stir, add 2-3 cups of boiling hot water. Depending on size of potatoes more water may be needed. Cover pan and leave to cook on low heat for 15 - 20 minutes or until potatoes are cooked add chopped coriander and serve with chapatti, naan or rice. Serve with a tomato and onion salad and a Mint youghurt Raita as it is cooling.