This curry uses pork mince instead of the traditional Kheema Masala, which is normally made with lamb mince. This is a tasty variation for pork lovers. This curry pairs well with Indian flatbreads and is slow-cooked with whole spices, aromatics, caramelized onions, and tomatoes.
I’ve always advocated for the #buylocal movement, using my blog and other social media platforms to encourage as many people as possible to support and buy from local businesses. With the pandemic situation, I have only increased my resolve.
The issue of food security is a very important one for every country. It is closely related to economics, sustainability, and climate change. We understand the importance of food security, especially in these difficult times when borders are closing and trade is affected.
We saw the impact of panic buying despite having plenty in stock. Imagine if there was a real shortage of food because we began to depend on foreign countries for our food instead of supporting local businesses.
International and domestic trade is vital to any nation’s growth. Each country also depends on the other, which is fine. It’s not the number that counts but rather the percentage. Every government should invest in agriculture to support local food producers. We, as consumers, must also buy as much locally produced food as possible.
I know we all have budgets, some even very strict ones. But let’s not make price the only factor when shopping. This pandemic should have taught us that at least and encouraged more people to buy locally.
This brings us to the dish of today – a tasty and flavourful Pork Mince Curry.
Growing up, I didn’t enjoy eating pork. After moving to Australia, I began experimenting with more pork dishes. This is especially true given that the meat we have here is of a high quality. Slowly, I started experimenting with various styles of cooking. It was then that I realized how versatile pork is and how it can be adapted for different cuisines.
My blog also has a number of pork recipes. You can try the rich and bold Vindaloo or the less-known Veenjaali. You can cook either or filets. You can also make a delicious Indian-style Pork Burger.
This curry uses pork mince instead of the traditional Kheema Masala, which is normally made with lamb mince.
Pork is much leaner than lamb, so it takes less time to cook it to make it tender and moist. This is a simple recipe that can be easily achieved by anyone, even if they are a curry beginner.
Pork mince is a great option for a weeknight meal because it takes less time to prepare. This dish requires very little preparation.
Here’s a recipe for a simple Pork Mince Curry that is perfect at any time of year.
Note: If you do not eat pork, substitute any minced meat.
Ingredients
- 750 gms pork mince
- 3 tbsp of oil
- Bay leaf dried 2
- Black cardamom
- Two mace strands
- 1 tbsp of crushed garlic
- 1 tbsp crushed ginger
- Two medium onions, finely chopped
- Two medium tomatoes, finely chopped
- One medium potato, chopped
- Half a teaspoon of turmeric powder
- Red chilli powder, 1 tsp
- 2 tsp of coriander powder
- Cumin powder, 1/2 tsp
- 1/2 tsp fennel powder
- Salt season
- 1 tsp of lemon juice
- Finely chop 1/4 cup coriander leaves
Instructions
- Add the cardamoms, bay leaf, and mace to the oil in a large saucepan. Allow the spices to infuse oil for 30 seconds on low heat.
- Sauté the garlic and ginger until the rawness is gone, but again, be careful not to burn.
- Add the onions to the pan and cook until it begins to turn a light brown color.
- Add the minced pork and mix thoroughly, breaking up any lumps using the spoon. This should be done at high heat to ensure the meat is browned.
- After the meat has browned, cover the potatoes and cook on medium heat for two minutes. Stir the potatoes occasionally to break up lumps.
- Add the tomatoes, season with salt, and continue cooking covered for two more minutes.
- Mix all the spices powder with 1 cup of water and cook the mince on low heat until it is cooked.
- Add the coriander and lemon juice to finish.