New Potato and Mince Curry

Name: New Potato and Mince Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2-4 serving(s)
Ingredients: 1 lb lean ground beef (450g, I often use less) or 1 lb lamb (450g, I often use less); 1 tablespoon flour; 1 small onion, chopped; 3 garlic cloves, finely chopped; 1 tablespoon coarsely grated fresh ginger; 1 fresh red chili pepper, seeded and finely chopped (or a few chilli flakes); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 -1 1/2 tablespoon korma curry paste; 500 g new potatoes, in skins washed and quartered (1 lb and 2 oz); 4 ounces fresh spinach leaves, thick stems removed, leaves torn if large (100g); 150 ml plain yogurt or 150 ml Greek yogurt; chapati or naan bread, to serve

Submitted by tigerduck

"A firm favourite. The original recipe (GOOD FOOD April 2000) says it serves 4. However, it serves myself only twice. Ok, I'm a pig... The addition of flour comes from me - it helps to fry the minced meat nicer and to bind the liquid slightly. I've also made a few other minor changes to the original recipe."

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photo by tigerduck

Ready In:: 1hr
Ingredients:: 13
Serves:: 2-4

ingredients

1 lb lean ground beef (450g, I often use less) or 1 lb lamb (450g, I often use less)
1 tablespoon flour
1 small onion, chopped
3 garlic cloves, finely chopped
1 tablespoon coarsely grated fresh ginger
1 fresh red chili pepper, seeded and finely chopped (or a few chilli flakes)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 - 1 ¹⁄₂ tablespoon korma curry paste
500 g new potatoes, in skins washed and quartered (1 lb and 2 oz)
4 ounces fresh spinach leaves, thick stems removed, leaves torn if large (100g)
150 ml plain yogurt or 150 ml Greek yogurt
chapati or naan bread, to serve

directions

Dry the mince thoroughly with kitchen paper. Dust it with the flour and mix well.
Heat a frying pan and add the mince. Brown it all over, stirring to break it up. Remove from pan and set aside. Add oil and onion to the pan and cook on a medium heat for 5 minutes.
Stir in the garlic, spices and curry paste. Stir fry for 1 minute. Add the mince, potatoes and 600ml/1pint water, bring to the boil and cover if desired. I personally like to cook it uncovered. Simmer for 30 minutes or until potatoes are cooked. Season with salt to taste.
Stir in the spinach and simmer for 1 minute, uncovered, until wilted. Ladle into bowls, top with the yogurt and serve with Indian bread.

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Reviews

i agree with neardistance the sauce is very thin, and there is something missing flavour wise for my taste which i still havent worked out yet, i would try to make it with more chilli i think. having said that it is very easy and quick to make and could be a five star recipe with a few small changes.

Chef ian b
Good flavour on this, but I found the liquidy sauce bit to be very thin. I ate a very large serving of it though, and it warmed me up a treat on a cold day :)

nobodyofconsequence
Well, I doubt if this will serve 4 here either - I think I've already polished two of those servings in one go! A lovely curry for a weekday when you're craving for something Indian but don't have the time for a full-fledged curry feast. Used frozen spinach and an orange chili but otherwise followed the recipe. Thanks for posting - this will definitely get made again!

stormylee