Indian Curry Mince with Pappadams Recipe - Cleaver's Organic Meat

Indian Curry Mince with pappadams

Turn our grass-fed organic beef mince into an Indian feast complete with pappadams and mango chutney in just 15 minutes!

4

Serves

3 mins

Preparation

12 mins

Cooking

Ingredients

Method

Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.
Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.
Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.
Mango chutney, to serve Mint leaves, to serve

Ingredients

500g beef mince
1 tbsp vegetable oil
1 brown onion, diced
⅓ cup korma curry paste
400g diced tomatoes
165ml can coconut milk
2 Lebanese cucumbers
75g bag plain mini pappadums

Method

Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.
Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.
Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.
Mango chutney, to serve Mint leaves, to serve