Beef mince curry
Get all the prep done in advance, put the pot into a Wonderbag, and you'll come home to a delicious meal with almost no effort at all.
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 1½ hours
For the curry:
coriander seeds 1 t
cumin seeds 1 t
cardamom 5 pods
cloves 3
turmeric 1 t
sunflower oil 2T
beef mince 500 g
onions 2, roughly chopped
ginger 1 T, grated
garlic 5 cloves, finely chopped
garam masala powder 2 T
curry leaves 8
saffron 1 t
red chillies 2, finely chopped
whole dried chillies 2
whole peeled tomatoes 1 x 400 g can
potatoes 4, peeled, quartered and cooked
sea salt and white pepper, to taste
ghee 1 T
peanuts 20 g, lightly toasted
Woolworths 20 g crispy onion sprinkle
Woolworths Heat and Eat basmati rice, for serving
Woolworths frozen Indian plain rotis 4, cooked according to package instructions, for serving
1 Dry fry the coriander, cumin, cardamom, cloves and turmeric over a medium heat for 2 minutes, or until lightly toasted. Grind until fine using a mortar and pestle.
2 Heat the oil in a cast-iron pan over high heat. Brown the mince, then remove from the pan.
3 Reduce the heat and gently fry the onions in a little more oil until soft. Add the ginger, garlic, garam masala, curry leaves, saffron, chillies and ground spices and cook for 2 minutes.
4 Return the mince to the pan and add the tomatoes and potatoes. Cook until steaming, then place in a Wonderbag. Season to taste. Allow to stand for the day.
5 Melt the ghee in a saucepan and mix in the peanuts and crispy onions. Pour over the jasmine rice. Serve the curry with the rice and rotis.
Cook's note: Keep cooked potatoes in the freezer to use to bulk up stews and casseroles.
Cheat's slow-cooked lamb shank lattice pie
These lamb shanks are cooked in under an hour – prepare them ahead of time and all you'll have to do is top with the pastry (there's no need to thaw it for this recipe) and bake. The frozen mash is the ultimate time-saver, too.
Serves 4
EASY
GREAT VALUE
Preparation: 10
