750 g extra lean beef mince
1 large diced onion
3 tsp minced garlic and chilli paste
1 minced green chilli
2 tbsp olive oil
3 tbsp Packo curry masala
2 tsp red chilli flakes
1/2 tsp turmeric powder
1 tsp cumin
1/2 tsp garam masala
1 x 400 g can diced tomatoes
2 tbsp tomato purée
Salt and white pepper to taste
4 medium potatoes cut into chunks
Boiling water to add a little at a time if needed.
Sauté onion, garlic and chilli paste, chilli flakes, green chilli in olive oil until onion is tender. Add mince and brown.
Break up pieces wth a fork. Add spices except garam masala and salt. Continue browning meat.
Add diced tomatoes and tomato purée and braise for 7 minutes. Add chopped potatoes and cook further on low heat for 20 minutes until potatoes are tender.
Add garam masala and taste for salt .
If liquid cooks away keep adding small amounts of boiling water to pot. Serve with white steamed rice and sambals.
Prepared, Tried and tested by Gail Haselsteiner
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