Serves: 3-4 people
Time: 30 minutes using your Instant Pot, 1 hour using the hob and oven.
400g mince meat (whichever meat you prefer)
2 medium red onions, chopped finely
1 heaped teaspoon of madras spice paste (I use Pataks)
1 tablespoon tomato puree
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground dried turmeric
1/2 teaspoon chilli powder
5 garlic cloves, crushed
1 teaspoon freshly ground (or grated) ginger
1/4 teaspoon freshly ground chill
1 bay leaf
1 large cinnamon stick
4 whole peppercorns
2 teaspoons of lemon juice
Salt and Pepper to taste
I usually make this in my Instant Pot as I find it cooks perfectly in a shorter time than the conventional method. If you want to cook it the conventional way, use a heavy bottomed casserole dish when you get to setting to manual mode, put the lid on your pot and pop the dish in an oven which is pre-heated to 180 degrees Celsius, cook the whole thing stirring occasionally for 30-40 minutes.
- Put your Instant Pot into saute mode, add the mince and brown it up nicely
- Once broken up and all the juices start to release, add all the rest of the ingredients to the pan and give it a good mix around.
- Add half a cup of water and any extra vegetables you’d like to at this point
- Put the lid on your Instant Pot, set the pressure release handle to sealing.
- Set the pot to manual mode, high pressure for 12 minutes and allow the pressure to naturally release.
- Serve with lots of warm buttery naan breads and yogurt.
P.S. If you have a batch of my Onion Tomato Masala (recipe here) you can skip all the other ingredients, just saute your mince and add the masala, then cook through, how easy is that?