ANGLO-INDIAN POSTHOL MINCE FRY / DRY MINCE FRY

 POSTHOLE MINCE FRY 

A typical Anglo-Indian Dish. Goes well with bread, rice or Chapattis. Also used as filling in our Mince Puffs or Patties

Ingredients 

½ kg Fine Beef or Mutton Mince / Ground Beef or Mutton / Lamb 

2 big onions chopped
½ teaspoon turmeric powder                  
1 teaspoon chopped garlic
1teaspoon chopped ginger                    
2 or 3 green chilies chopped finely
1 small bunch coriander leaves (about 2 tablespoons )    

1 small piece cinnamon bark

2 cloves 
2 tablespoons oil

2 potatoes boiled , peeled and cut into small pieces

Salt to taste                                           

Heat the oil in a pan and fry the cinnamon, cloves and onions till golden brown. 
Add the chopped ginger, garlic and green chilies, and sauté for 3 minutes.  
Add the mince, turmeric powder, chillie powder and salt and mix well. 
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates. 
Keep Simmering on low heat till the mince is almost dry and gives out a nice aroma.  

Add the potatoes and mix in gently. 

Simmer for 2 minutes more then turn off the heat. Cover and let it rest for a few minutes before serving 

Serve hot with bread or chapattis

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