Pork Mince Curry
gms pork mince
dried bay leaf
medium onions; finely chopped
medium tomatoes; finely chopped
medium potato; chopped
red chilli powder
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.