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When I was still living at home, my mom frequently made mince curry with potatoes and fresh peas; all of her lamb dishes were incredible and delicious. My kids always rave about her cooking and insist that I cook lamb dishes exactly like “Ma.”.

Most South African curries are cooked in a similar way to this mince curry with potatoes and peas. My Durban Lamb Curry is one of them. Although most curries are cooked the same way, it’s always about getting the balance of spices right to make an amazing curry. I sometimes mix my own homemade masala; however, there are times when I use a store-bought one for convenience.

Always remember that the key to a good curry is “low and slow.”. Your heat must be low, and you have to allow all the spices to really infuse, so you need time. A good curry can never be rushed.

I must also admit that living in Johannesburg is not the same as living in Durban, where you have a spice shop around every corner. Sometimes it is a challenge when you run out of spices. However, even store-bought masala can ruin your curry if it’s not a great-tasting one. Over the years, I’ve tried many different brands, and although I try to stick to the ones’ I love, I’ve had my fair share of disappointments with this too. So you will find that you may need to change your brand from time to time.

Often, I try to stick to a medium-strength masala. I find the extremely hot ones really ruin the flavors in a curry. I love hot, but not so hot that all you can taste is chilli.  It’s not that difficult to make your own masala, but it is time-consuming, as I do love roasting and grinding my own fresh spices.  I use Kashmiri chili powder more for the bright color it adds to my curries. It’s a South African thing; your curry has to look the right color.  Anything but a bright red color is acceptable by South African Indian standards.

This mince curry with potatoes and peas is spicy, with just the right amount of heat, and mouthwatering. My favorite way to eat it is with fresh, crusty bread and sambals. You can also have an Indian version of this using freshly cooked basmati rice and salad.  There are many variations to serve this cooked lamb mince curry.

• Made from simple ingredients.
• Healthy.
• Low cost.
• There is very little prep involved.
• Only 4 steps and 30 minutes to make.
• Cooked all in the same pot.
• Completely customizable to your own taste.

You could serve this with some basmati or jasmine rice or home-made naan breads. Or you could add potatoes to bulk it up instead. It’s versatile enough for you to alter the spices to make it suitable for kids. In some versions of this dish, you add coconut milk to make it a coconut lamb curry, which you could also do. You can also substitute the lamb with other ground meat. I hope you enjoy this lamb mince curry recipe as much as we do.

INGREDIENTS!

• Vegetable Oil
• Onions
• Ginger And Garlic Paste
• Turmeric Powder
• Red chili Powder
• Ground Cumin Powder
• Garam Masala
• Chilli flakes (optional for extra spice)
• Tomato Puree or Tomato Paste
• Lamb Mince
• Salt
• Frozen Peas or fresh peas
• Potatoes
• Freshly Chopped Coriander (optional garnish)

Make the curry

Once the ingredients are prepared, there are only a few easy steps to prepare the curry.

• Tip in all the spices, stir, and continue to stir fry for another minute (on low heat).
• Now add the lamb mince to the pot and mix well.
• Allow to cook for 10 minutes
• Now add the potatoes and give it a good mix. Add some water and cook on medium heat.
• When the potatoes are cooked, add the frozen peas and let the curry simmer.
• Dizzle with freshly chopped coriander.

EASY LAMB MINCE CURRY