Hamish's Mum
Silver Member
Hi looking for a pork mince curry recipe, have looked through the previous threads but can't seem to find one. Even better if I can just chuck it in my slow cooker
Thanks
Bev
Thanks
Bev
Pork mince curry recipe
- Thread starter Hamish's Mum
- Start date
dudette2001uk
I will be a Princess!
KEEMA CURRY
Keema is Hindi for minced meat and it sounds so much more exotic than Minced Meat Curry.
Serves 2 to 3
INGREDIENTS
200g of new potatoes
1 clove of garlic
1cm (½ inch) piece of fresh ginger
2 onions
1 tablespoon of oil
1 teaspoon of chilli powder
250g of minced meat
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of garam masala
½ a teaspoon of turmeric
50g of peas
125ml of water
METHOD
Wash and scrub the potatoes, and chop them into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a low heat. Put the chilli powder, garlic, ginger, mince, onions and potatoes into the pan. Cook for about 30 minutes until the mince is an even colour, with no pink bits. Stir frequently to stop it sticking.
Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.
Add the garam masala, turmeric, peas and water. Stir thoroughly.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 15 minutes. Check the water level from time to time and top up if it starts to dry out.
ADDITIONS & ALTERNATIVES
Use minced beef, lamb, pork or turkey, whichever is cheapest. If the pack is a bit less than required, make up the difference with some finely chopped mushrooms, added at the same time as the meat.
Both the peas and the potatoes are traditional ingredients. You can omit either, but not both. If you omit the potatoes, increase the quantity of mince and peas to compensate. Use fresh, frozen or tinned peas. Use fresh, frozen or tinned new potatoes.
The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons. For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
Quick Thai pork green curry:
1 tablespoon veg oil,
125g medium egg noodles,
454g pork mince or stir fry pork,
2 rounded tablespoons Thai green curry paste
1 400ml tin coconut milk
1 200g pack baby sweetcorn and mangetout
1 220g tin bamboo shoots, drained and rinsed,
1 20g pack fresh coriander, chopped coarsley.
Heat oil in a wok, bring a pan of water to boil for the noodles. Add pork to the wok, and brown all over. Push the meat to one side, add the curry paste and cook for another 30 seconds or so. Add the coconut milk and 100ml water to the wok, stir to combine and bring to the boil. Reduce heat to simmer and add the corn. Cook noodles according to pack instructions, drain and add to wok with the mangetout and bamboo shoots. mix well and cook for a further minute. Add coriander and serve.
Curried Pork Brochettes
Ingredients:-
1 Red Chilli
6 Spring Onions
2lb/908g Lean Pork Mince
2 tbsp Medium Curry Powder
2oz/57g Very Low Fat Natural Yogurt
Grated Zest and juice of 1 Lime
5 tbsp Freshly Chopped Mint
Salt and Pepper
1 Mango
1 Bottle Roasted Red Pepper in Brine
2 tbsp Freshly Chopped Coriander
Method:-
Deseed and chop the chilli. Trim and slice the spring onions. Place in a bowl with the pork, curry powder, yogurt, lime zest and juice, and 3 tbsp mint and mix well using your finger. Season, cover and chill for 2-3 hours in the fridge.
Meanwhile, prepare the salsa. Peel, stone and dice the mango and drain and deseed the roasted red pepper. Place in a bowl with coriander and remaining mint and mix. Cover and chill until required.
Divide the mince mixture into 32 portions and shape into a ball. Push four balls onto each skewer (8 skewers in total) and grill for 4-5 minutes on each side. Serve with the salsa.
Keema is Hindi for minced meat and it sounds so much more exotic than Minced Meat Curry.
Serves 2 to 3
INGREDIENTS
200g of new potatoes
1 clove of garlic
1cm (½ inch) piece of fresh ginger
2 onions
1 tablespoon of oil
1 teaspoon of chilli powder
250g of minced meat
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of garam masala
½ a teaspoon of turmeric
50g of peas
125ml of water
METHOD
Wash and scrub the potatoes, and chop them into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a low heat. Put the chilli powder, garlic, ginger, mince, onions and potatoes into the pan. Cook for about 30 minutes until the mince is an even colour, with no pink bits. Stir frequently to stop it sticking.
Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.
Add the garam masala, turmeric, peas and water. Stir thoroughly.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 15 minutes. Check the water level from time to time and top up if it starts to dry out.
ADDITIONS & ALTERNATIVES
Use minced beef, lamb, pork or turkey, whichever is cheapest. If the pack is a bit less than required, make up the difference with some finely chopped mushrooms, added at the same time as the meat.
Both the peas and the potatoes are traditional ingredients. You can omit either, but not both. If you omit the potatoes, increase the quantity of mince and peas to compensate. Use fresh, frozen or tinned peas. Use fresh, frozen or tinned new potatoes.
The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons. For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
Quick Thai pork green curry:
1 tablespoon veg oil,
125g medium egg noodles,
454g pork mince or stir fry pork,
2 rounded tablespoons Thai green curry paste
1 400ml tin coconut milk
1 200g pack baby sweetcorn and mangetout
1 220g tin bamboo shoots, drained and rinsed,
1 20g pack fresh coriander, chopped coarsley.
Heat oil in a wok, bring a pan of water to boil for the noodles. Add pork to the wok, and brown all over. Push the meat to one side, add the curry paste and cook for another 30 seconds or so. Add the coconut milk and 100ml water to the wok, stir to combine and bring to the boil. Reduce heat to simmer and add the corn. Cook noodles according to pack instructions, drain and add to wok with the mangetout and bamboo shoots. mix well and cook for a further minute. Add coriander and serve.
Curried Pork Brochettes
Ingredients:-
1 Red Chilli
6 Spring Onions
2lb/908g Lean Pork Mince
2 tbsp Medium Curry Powder
2oz/57g Very Low Fat Natural Yogurt
Grated Zest and juice of 1 Lime
5 tbsp Freshly Chopped Mint
Salt and Pepper
1 Mango
1 Bottle Roasted Red Pepper in Brine
2 tbsp Freshly Chopped Coriander
Method:-
Deseed and chop the chilli. Trim and slice the spring onions. Place in a bowl with the pork, curry powder, yogurt, lime zest and juice, and 3 tbsp mint and mix well using your finger. Season, cover and chill for 2-3 hours in the fridge.
Meanwhile, prepare the salsa. Peel, stone and dice the mango and drain and deseed the roasted red pepper. Place in a bowl with coriander and remaining mint and mix. Cover and chill until required.
Divide the mince mixture into 32 portions and shape into a ball. Push four balls onto each skewer (8 skewers in total) and grill for 4-5 minutes on each side. Serve with the salsa.
