Minced beef cooked with potatoes and peas is definitely a much loved staple, that has featured in comforting family food, for generations.
I have great memories of cooking a variation of this dish and being quite creative with the addition of various ingredients in different combinations to add a new dimension to the simple and traditional base for many shepherd pies or mince pies back home…
This recipe is unpretentiously delicious and a definite must try with it’s easily accessible ingredients, maximum flavour and minimum effort.
By omitting the potatoes from this recipe, I’ve used a similar recipe to make beef croquettes . This can be done by grinding the mince further after cooking it, then later shaping the ground meat into mini cylinders, coated with rawa or freshly made breadcrumbs, and then deep fried… Beef potato chops can also be made with this mince meat filling…
- 500gms Aberdeen Angus Steak mince (15% fat), here you can use any minced beef of your choice
- 2 green chillies, finely chopped- add more depending on your spice preference
- 2tbsp homemade coconut vinegar– use any other palm vinegar or normal vinegar, depending on availability
- 1/4 tsp red chilli powder
- 1 1/2 tsp garam masala powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 7 garlic cloves
- 1/2 inch ginger
- 2 cups fresh green peas
- 4 small onions, finely chopped
- 2 medium potatoes, cut into small cubes
- Water as per requirement
- Freshly crushed pepper to taste
- Salt to taste
Note: You can also add small cut cubes of carrots-1 carrot for this recipe and maybe reduce the green peas.
With a mortar and pestle crush the garlic and ginger to make a coarse paste.
Marinate the mince for around 1 and half to 2 hours with salt, freshly crushed pepper, turmeric powder, green chillies and vinegar. Do not forget to add the garlic-ginger paste to the marinate.
In a pot, sauté the onions with some oil until they turn golden brown. Add the dry spices leaving behind a teaspoon of garam masala powder to be added later. Fry the masalas until they start leaving out some oil.
Nestle the mince into the pot and let it brown a little with the masala mixture. This shouldn’t take more than 2-3 mins.
Stir in the peas and potatoes. Later add in some water and let it cook until the potatoes softened. Cover the lid and leave it on a low flame until the meat is cooked thoroughly.
Add the teaspoon of garam masala powder and let it cook further for another 3-4mins on a low flame.
Check for seasoning and add salt accordingly.
Once done, serve hot!
Do give it a try and let me know by tagging the pictures on Instagram by using the hashtag #deliciouscravingsatvaniaskitchen
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Until next time… ❤️❤️❤️