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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
Course Main Course
Cuisine International
Servings 6 people

Equipment

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

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

Instructions
 

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

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