Home » Beef Recipes » Tikka Mince
Tikka Mince
Serves: 4
Cook: 30 mins
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Equipment
- Large frying pan
- green chopping board
- vegetable knife
- Vegetable peeler
- Garlic press
- Can opener
- measuring spoons
- serving dishes
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Ingredients
- 450 g Northern Ireland Quality Assured lean minced beef
- 1 Onion
- 2 Garlic cloves
- 1 Courgette
- 8 Cherry tomatoes
- 450 g Potatoes
- 1 x 400 g Can chopped tomatoes
- 2 x 15 ml (2 tbsp) Tikka curry paste
- 2 x 15 ml (2 tbsp) Tomato puree
- 150 ml Water
- 2 x 15 ml (2 tbsp) Mango chutney
- 1 x 15 ml (1 tbsp) Reduced fat crème fraiche
- Fresh coriander
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Method
- Peel and finely slice the onion. Peel and crush the garlic. Wash courgette, top and tail and cut into dice. Halve the cherry tomatoes. Peel the potatoes and cut into dice.
- Dry fry the mince in a large pan until brown. Add the onion and garlic, stir and cook for 2 minutes.
- Add the courgette, potatoes, chopped tomatoes, curry paste, tomato puree, water and mango chutney to the pan and stir well.
- Bring the mixture to the boil and simmer for 25 minutes.
- Add the cherry tomatoes, crème fraiche and coriander and stir.
- Serve the mince on a pile of poppadoms with boiled rice and vegetables.
