Potato Mince Family Meal (Print Version)
Savory minced meat and potato stew with peas and warm spices, ready in under an hour for a comforting family meal.
# What You'll Need:
→ Meats
01 - 1.1 pounds ground beef or lamb
→ Vegetables
02 - 3 medium potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 green chili, finely chopped (optional)
07 - 1/2 cup green peas, fresh or frozen
08 - 2 tablespoons cilantro, chopped
→ Spices & Seasonings
09 - 1 teaspoon whole cumin seeds
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon turmeric powder
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - Salt and black pepper, to taste
→ Oils & Liquids
15 - 2 tablespoons vegetable oil
16 - 1/2 cup water
# How to Make It:
01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and cook until aromatic, about 30 seconds.
02 - Add chopped onions to the skillet and cook until golden brown. Stir in minced garlic, green chili, and diced tomato. Cook for 2 to 3 minutes until softened.
03 - Add ground beef or lamb to the pan and cook, breaking up the meat with a spoon, until browned and no longer pink.
04 - Mix in turmeric, ground coriander, chili powder, salt, and black pepper. Stir thoroughly to combine.
05 - Stir in the diced potatoes, ensuring they are well coated with the spices and meat. Cook for 2 to 3 minutes.
06 - Pour in water, cover the skillet, and simmer over low heat for 15 to 20 minutes, stirring occasionally.
07 - Add green peas and continue cooking for 5 minutes until vegetables are tender and meat is fully cooked.
08 - Remove from heat. Sprinkle garam masala and chopped cilantro over the dish before serving.
# Expert Advice:
01 -
- This is the kind of skillet meal that practically cooks itself once you get it going—perfect for those nights when energy lags.
- The layering of spices and hearty potatoes gave our family table a new favorite, even winning over my most stubbornly picky eater.
02 -
- One rushed evening, I added potatoes before browning the meat fully, and the result was disappointingly bland and mushy.
- Withholding the garam masala until the end truly lets its perfume blossom—never stir it in too soon.
03 -
- Don’t be shy with the onions—they really anchor the flavor base.
- That final, off-the-heat addition of garam masala and cilantro is worth waiting for—it tastes fresher and livelier.