Ground Beef Curry / Curry Mince
This ground beef curry (or Curry Mince, if you’re South African) is a delicious, budget-friendly dinner. Ground beef cooked with onions, garlic and warm spices in a rich, saucy base, served over golden turmeric rice.
Curry mince is a South African classic. Cooked with cost-effective beef mince/ground beef and plenty of aromatics, it’s a feature of many South African cultures. The addition of potatoes not only bulks the curry but also allow the potatoes to soak up all of those aromatic, meaty flavors. Served with turmeric rice and peach chutney, it’s true comfort food.
Ingredients and Substitutions
- Ground beef / beef mince. An 80/20 lean-to-fat ratio gives you the best flavor but I often make this with extra-lean mince. The fat renders during cooking and becomes part of the sauce. Drain excess fat after browning if needed. Ground lamb/lamb mince is a delicious alternative.
- Onion. Diced and cooked until soft. The onion melts into the sauce base.
- Garlic. A few cloves, minced. Essential for depth.
- Spices. I like using Garam Masala, paprika, cardamom and turmeric. Use a good quality curry blend as substitute.
- Fresh tomatoes.
- Beef stock.
- Salt and sugar. Season generously. A pinch of sugar balances the acidity of the tomatoes.
- Potatoes. Optional, but delicious.
How To Make Ground Beef Curry
- Start the rice: Rinse the rice, add to a pot with water, turmeric and salt. Bring to a boil and cook until the water has been absorbed. Reduce the heat to the lowest setting, cover and allow to steam for 10 minutes then switch the heat off. Fluff with a fork right before serving.
- Cook the aromatics: While the rice cooks, heat a splash of oil in a large pan over medium-high heat. Add the onion and cook until soft. Add the garlic and spices and cook for 30 seconds.
- Add the beef: Add the ground beef and cook without stirring for 5-7 minutes, break up with a spoon and continue cooking until browned all over.
- Build the sauce: Add in the chopped tomatoes. Stir, scraping up any browned bits from the bottom. Then add the beef stock. Season with salt, pepper and a pinch of sugar.
- Add the potatoes: Add the peeled and chopped potatoes then reduce the heat, cover and simmer for 15 to 20 minutes until the sauce has thickened and the potatoes are fork tender.
- Finish: Taste and adjust the seasoning if necessary. Serve over the turmeric rice.
How to Store
- Fridge. The curry keeps for 3 to 4 days. Store the rice and curry separately. Reheat the curry on the stove and the rice in the microwave with a splash of water.
- Freezer. The curry (without rice) freezes well for up to 3 months. Freeze in flat zip-lock bags. Cook fresh rice when serving.
Serving Suggestions
We love the curry with turmeric rice as mentioned but my easy curry rice or garlic butter rice are good options too. A quick chopped salad, tomato and onion salad or cucumber salad would be delicious too. In South Africa, curry mince is often served with a dollop of Mrs. Balls’ peach chutney but any chutney or even sweet chilli sauce would be delicious. It’s also often accompanied by desiccated coconut and slices of banana, however that’s not my vibe.
Ingredients
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cardamom
- 1 tsp turmeric
- 1 lb (500g) ground beef / beef mince
- 2 large tomatoes chopped
- 2 cups beef stock
- 2 medium potatoes peeled and chopped
- salt and black pepper to taste
- 1-2 tsp sugar to taste
For the turmeric rice
- 1½ cups rice basmati rice or jasmine rice works well
- 3 cups water
- 1 tsp turmeric
- 2 tsp salt
Instructions
- Add the rinsed rice to a small pot set over medium-high heat. Add the turmeric, salt and water then bring to a boil. Cook until the water has been absorbed then reduce the heat to the lowest setting, cover and allow to steam for 5 minutes. Turn off the heat and allow to steam while you cook the curry. Fluff the rice right before serving.
- To make the curry, sauté the onion in a splash of oil in a large, deep pan set over medium-high heat.
- Once softened, add the garlic and spices and cook for another 30 seconds.
- Add the beef and break up with a wooden spoon, cooking until the meat has browned.
- Add the chopped tomatoes, stir in and cook for 5 minutes then pour in the beef stock and add the potatoes.
- Season with a generous pinch of salt then cover, reduce the heat and allow to cook for 15-20 minutes or until the potatoes are fork tender and the sauce has reduced slightly.
- Taste and adjust seasoning by adding more salt, pepper and some sugar.
- Serve the curry over the turmeric rice with a dollop of chutney.