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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.
Print Recipe
Prep Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: International
Ingredients Equipment Method Video

Ingredients
  

Saucy Minced Meat
  • 800 grams Minced meat
  • 400 grams chopped tinned tomato
  • 500 grams pasta sauce
  • 3 Medium carrots
  • 2 aubergines
  • 3 Medium potatoes
  • 2 Medium onions
  • 1 tbsp salt
  • 1 tbsp curry powder
  • 1 tsp ground black pepper

Equipment

  • A large non-stick saucepan
  • A long wooden spatula
  • A serving spoon

Method
 

Preparation
  1. Wash all the vegetables and place them in a clean plate
  2. Peel and chop up the onions in small cubes
  3. Peel and chop up the carrots in cubes
  4. Chop up the aubergine in cubes
  5. 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
  1. Turn the minced meat into a large non-stick saucepan
  2. Fry until the juice run dry appx. 15 minutes
  3. Drain out excess fat from the minced meat
  4. Add onions
  5. Mix and cover for 2 to 3 minutes
  6. Keep mixing until onions become soft and translucent
  7. Add salt and mix
  8. Add black pepper and mix
  9. Add the curry powder and mix
  10. Add the tomato and appx. 100mls of hot water
  11. Mix and leave it to cook for 10 minutes on full heat
  12. Add the pasta sauce
  13. Mix, cover the pan and leave it to cook for 10 minutes
  14. Add the carrots and aubergine and cook for 5 minutes
  15. Keep checking your food to make sure it doesn't burn
  16. Add the potatoes, cover and cook on full heat for a further 10 minutes
  17. Turn fire down and simmer for 15 minutes
  18. Serve with either chapati, rice, potatoes or even bread
  19. Can be served with fresh vegetable salads

Video