Most South African curries are cooked in a similar way to this Mince Curry with Potatoes. My Durban Lamb Curry is one of them. Although most curries are cooked the same way it’s always about getting the balance of spices right to make an amazing curry. I sometimes mix my own Homemade Masala , however there are times when I use a store bought one, for the convenience. Always remember the key to a good curry is “low and slow”. Your heat must be low and you have to allow all the spices to really infuse so you need time. A good curry can never be rushed.

I must also admit living in Johannesburg is not the same as Durban where you have a spice shop around every corner. Sometimes it is a challenge when you run out of spices. However, even store bought masala can ruin your curry if it’s not a great tasting one. Over the years I’ve tried many different brands and although I try and stick to the one’s I love, I’ve had my fair share of disappointments with this too. So you will find that you may need to change your brand from time to time. Often I try and stick to a medium strength masala. I find the extremely hot ones really does ruin the flavors in a curry. I love hot but not so hot that all you can taste is chilli.  It’s not that difficult to make your own masala but it is time consuming as I do love roasting and grinding my own fresh spices.  I use Kashmiri Chilli Powder more for the bright color it adds to my curries, it’s a South African thing, your curry has to look the right color.  Anything but a bright red color is unacceptable by South African Indian standards.

  This Mince Curry with Potatoes is spicy, with just the right amount of heat, and mouthwatering. My favorite way to eat it is with fresh, crusty bread and sambals. You can also have an Indian version of a sloppy joe using this cooked mince.   If you loved this, please share!

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