Indian mince with fresh tomato salad

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1. In a non-stick frying pan, dry-fry onion and mince over a high heat for 2 mins, breaking up the mince as you go. Stir in the curry powder and lentils, pour in stock, then fiercely simmer for 10 mins.
2. While the mince is cooking, dice the tomatoes and roughly chop the coriander, then mix together in a small bowl. Put the naans briefly in a toaster to warm through, then pop one on each plate. Spoon a quarter of the mince over each naan, then top with a spoonful of the fresh tomato and coriander salad.

Make it veggie - Spicy beans

Fry the onion in 2 tsp oil, then stir in curry powder with 1 tsp cumin seeds. Double the lentils, stir in with the stock, then bubble for 10 mins. Add the tomatoes with a 400g can kidney beans, drained, then cook for 5 mins. Serve with warm naan.

444 kcalories, protein 30g, carbohydrate 45g, fat 17 g, saturated fat 7g, fibre 5g, salt 1.49 g

Latest comments and suggestions

• Flylady

  15 July 2009

  Flylady commented on this recipe

  Always nice to have a different way to cook with mince. It wasn't too spicy, so even the children (4 and 8) enjoyed it. I was worried about the small quantity of meat, but the lentils bulked it out nicely. A quick midweek meal.

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• Flylady

  15 July 2009

  Flylady rated this recipe

  

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• yumyum

  01 August 2009

  yumyum rated and commented on this recipe

  

  Sorry but this one doesn't work for me. It tasted powdery. I think this is probably due to the fact that the curry powder is added at same time as stock - my understanding is that usually curry powder is 'cooked out' by stirring around a bit before any liquid is added. I did manage to rescue it a bit by adding red onion and lime juice to the tomato and coriander. Won't be making again.

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• anna

  24 August 2009

  anna commented on this recipe

  Is the recipe referring to the dried lentils?

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• Miss G

  03 September 2009

  Miss G rated and commented on this recipe

  

  I have to give this 5 stars I thought it was a really nice alternative to your typical curry and rice. I disagree with Yum Yum as I did not find it powdery at all. I did cook mine for a little bit longer than the recipe as I did not have any red lentils and used green lentils instead. I added some red onion to the tomato salad and served with mango chutney and home made raita.

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• angelina7

  09 September 2009

  angelina7 commented on this recipe

  i made this dish last nite and it was realy delicious. I used a lean minced steak to reduce the fat content and I also added diced aubergine and peppers to the mince before putting in the stock and lentils which bulked it out abit, but still keeping it healthy. Will definately make this dish again.

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• Shezza

  09 September 2009

  Shezza rated this recipe

  

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• domestiko

  01 October 2009

  domestiko commented on this recipe

  Shouldn't really be called Indian mince - we do not use stock or beef in Indian cooking. When cooking mince - preferably use lamb, also it is the spices which give it the "Indian" taste.

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• Fauna76

  09 October 2009

  Fauna76 rated and commented on this recipe

  

  Really enjoyed this, quick and easy and something different to do with mince!

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Ingredients

• 1 red onion , sliced
• 300g beef mince
• 2 tbsp medium or mild curry powder
• 100g dried red lentils
• 700ml hot beef stock
• 3 tomatoes
• handful coriander leaves
• 4 mini naan bread

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 2 mins

Cook 18 mins

Ingredients

• 1 red onion , sliced
• 300g beef mince
• 2 tbsp medium or mild curry powder
• 100g dried red lentils
• 700ml hot beef stock
• 3 tomatoes
• handful coriander leaves
• 4 mini naan bread

444 kcalories, protein 30g, carbohydrate 45g, fat 17 g, saturated fat 7g, fibre 5g, salt 1.49 g

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