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Pork Mince Curry

Course: Side Dish
Cuisine: Indian


  • 750 gms pork mince
  • 3 tbsp oil
  • 2 dried bay leaf
  • 1 black cardamom
  • 1-2 mace strands
  • 1 tbsp crushed garlic
  • 1 tbsp crushed ginger
  • 2 medium onions; finely chopped
  • 2 medium tomatoes; finely chopped
  • 1 medium potato; chopped
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp fennel powder
  • Salt to season
  • 1 tsp lemon juice
  • ¼ cup coriander leaves; finely chopped


  • Heat oil in a large pan and add the bay leaf, mace and cardamoms. Allow the whole spices to infuse the oil on a low heat for about 30 seconds.
  • Next add the garlic and ginger; sauté till the rawness goes away, again taking care not to burn.
  • Then add the onions and sauté till it starts to take on a light brown colour.
  • Increase heat and add the pork mince; mix well breaking up the lumps with the side of the ladle. Make sure this is done on high heat so that the meat gets browned first.
  • Once the meat gets browned, add the potatoes and cook covered on medium heat for 2 minutes. Stir occasionally and break down lumps if any.
  • Next add the tomatoes and season with salt; continue to cook covered for another 2 minutes.
  • Add all the spice powder and 1 cup water; mix well to combine and cook on low heat till the mince has cooked through.
  • Finish off with the lemon juice and coriander leaves.


The potatoes must be chopped into smaller pieces so that it cooks faster and also matches the consistency of the mince.