Mince and Pea Curry

Indian curry. Filling, spicy, comfort food that wins your heart. Even if you are a vegetarian, meat-lover or both, you will find something to love about Indian cuisine. British people today love Indian so much that it is one of the most popular take-away food. Not only that, they have many restaurants and special recipes. They say that the favourite dish Chicken Tikka Masala has been invented by the British. There is no such recipe in Indian cuisine. Tonight, we made a mince and pea curry with my husband because cooking Indian is his specialty. I am learning from him and loving the tastes more each day. Try this easy dish for a meal (especially in winter, on a cold night). Trust it to fill you and warm you from inside. I wish I could transfer the smell with my photos, too. Imagine how it smells on the plate. =) 

How to:
Serves 2 or 3
300 gr mince beef
1 big onion
5-6 cloves of garlic
2 table spoons of tomato paste
1 and a 1/2 cups of pea
1 and a 1/2 cups of beef stock
2 tea spoons of dry curry mixture (curry spice)
2 tea spoons of Garam Masala mixture 
Sweet red pepper
Salt and pepper
Olive oil or vegetable oil

How to:

1. Start by heating some olive oil and sauté the chopped onions and garlic. After they change colour, add the beef and cook in high temperature.

2. Pour hot water in a glass and add the tomato paste, mix to make a sauce. Add into the beef. Add all the spices and mix well. If it seems dry, add beef stock and keep on mixing. From this step on, continue adding the beef stock little by little, checking every now and then. It should not be dry, but it should not be very juicy, either.

3. Last, add the frozen peas. Actually, you can add as much as you like. You can make it greener or sparser. Now turn the heat to low and leave it to simmer for 1-15 minutes.

4. Meanwhile, make some rice with or without saffron to go with the curry. Plus, you will need some fresh yoghurt to balance the heat of the dish.

5. Once the rice is cooked, the beef curry is pretty mellow, turn the heat off and serve hot. Bon appetite!

A bit juicy and succulent, but not as runny as a soup.

 Our spices for tonight. You can add more spices according to your taste; maybe dried mint or basil for some freshness, chilli for hotness. 

The curry is ready to be taken onto the plates. Yum!