Mangalorean Cashew Mince / Minced Meat Curry

Minced Meat is the ideal for large gatherings and parties. You can cook a lot in a jiffy and add anything to it to bulk it up. Vegetables, potatoes, greens and even breadcrumbs can elevate the humble minced meat something classic. It can be fried, grilled or stuffed, dry or like a curry. The recipe below is an old favourite, one I came across years ago while browsing through a recipe book years ago. It is the ideal choice for pot luck or pound parties and goes a long way in filling those empty spaces in your stomach. Best served with parathas, chappathies, bread, dosais, appas or rice. There’s no need to mince words when you serve this one of a kind dish.

The Recipe:

500gms minced meat, wash and drain; 50 gms cashewnuts, fried golden brown; 2 medium tomatoes, chopped; 2 large onions, sliced fine; 1/2 inch ginger minced; 3 flakes garlic, minced; 1/4 tsp turmeric; 2 cardamoms; 2 small pieces cinnamon; 2 cloves;; 6 black peppercorns; 1 tsp chilli powder; 1 dsp corriander seeds, roasted; 3 tbsp grated coconut; 2 tbsp olive oil; salt to taste.

Grind coconut, ginger, garlic, turmeric, coriander seeds, chilli powder and peppercorns to a smooth paste adding a little water (1/8 cup) if necessary. Heat the oil in a deep bottomed vessel and fry the spices covered until the spice begins to sing. Add mince and brown till dry. Add onions, ground masala, tomatoes, nuts and one cup water. Simmer on low flame (about 15 minutes) until oil floats on top. Garnish with coriander leaves and boiled eggs (optional). Serve hot.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my grandmother