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Potato Mince

A comforting skillet dish featuring tender potatoes, savory minced meat, and aromatic spices, perfect for quick weeknight dinners or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound minced beef or lamb (or turkey or plant-based mince for a lighter option)
  • 1 pound potatoes, peeled and diced into 1/2-inch cubes (or sweet potatoes for a sweeter twist)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 large tomato, chopped (or 1/2 cup canned crushed tomatoes)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika or chili powder (adjust for heat)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or ghee (or butter for a richer flavor)
  • 1/2 cup frozen peas or chopped spinach (optional)
  • Fresh cilantro or parsley, chopped, for garnish
  • Lemon wedges to serve (optional) for brightness

Method
 

Cooking
  1. Heat the oil in a large, heavy skillet over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent—about 6–8 minutes.
  2. Add the garlic and ginger and cook for 30–60 seconds until fragrant.
  3. Stir in the ground cumin, coriander, turmeric, and smoked paprika. Toast the spices briefly for 20 seconds.
  4. Add the minced meat to the pan. Break it up with a wooden spoon and cook until browned, about 6–8 minutes. Season with salt and pepper.
  5. Mix in the chopped tomato and cook until it softens, about 3–4 minutes.
  6. Add the diced potatoes and stir to combine. Pour in 1/4 cup water, cover the skillet, and lower the heat to medium-low. Cook for 10–12 minutes, stirring once or twice, until the potatoes are tender.
  7. If using peas or spinach, stir them in during the last 2–3 minutes of cooking.
  8. Taste and adjust seasoning, adding more salt, pepper, or chili if desired. Finish with a squeeze of lemon juice and garnish with cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of water or broth. Can be frozen for up to 3 months.