Minced Meat & Vegetable Stew
In Uganda, we did not have minced meat. We ate real meat and that's what I knew how to cook. When I came to Uk, I lived my sisters-In-law. I watched how they cooked minced meat but to tell you the truth, I never used to enjoy eating minced meat at all! In fact, it made miss Uganda so much. Not because they didn't know how to cook it but I was just not used to eating it.Eventually, I started cooking it for the family and realised, the children absolutely enjoyed eating it. I tested out with different ingredient over time and really perfected it.Now we all enjoy minced meat so much especially with chapatis.
Ingredients
Equipment
Method
Preparation
- Wash all the vegetables and place them in a clean plate
- Peel and chop up the onions in small cubes
- Peel and chop up the carrots in cubes
- Chop up the aubergine in cubes
- Peel the potatoes, wash and leave in cold water to prevent discolouring and chop them up in cubes when ready to add in the sauce.
Minced Meat & Vegetable stew
- Turn the minced meat into a large non-stick saucepan
- Fry until the juice run dry appx. 15 minutes
- Drain out excess fat from the minced meat
- Add onions
- Mix and cover for 2 to 3 minutes
- Keep mixing until onions become soft and translucent
- Add salt and mix
- Add black pepper and mix
- Add the curry powder and mix
- Add the tomato and appx. 100mls of hot water
- Mix and leave it to cook for 10 minutes on full heat
- Add the pasta sauce
- Mix, cover the pan and leave it to cook for 10 minutes
- Add the carrots and aubergine and cook for 5 minutes
- Keep checking your food to make sure it doesn't burn
- Add the potatoes, cover and cook on full heat for a further 10 minutes
- Turn fire down and simmer for 15 minutes
- Serve with either chapati, rice, potatoes or even bread
- Can be served with fresh vegetable salads
Video
