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Tikka mince

  • Serves 4
  • 1 hour 0 mins


450g Northern Ireland Quality Assured lean minced beef

1 onion

2 cloves garlic

1 courgette

8 cherry tomatoes 

450g potatoes

1 x 400g can chopped tomatoes

2 x 15ml spoons (2 tbsp) tikka curry paste

2 x 15ml spoons (2 tbsp) tomato puree

150ml water

2 x 15ml spoons (2 tbsp) mango chutney

1 x 15ml spoon (1 tbsp) half fat crème fraiche 

Fresh coriander 


Chopping board, knife, garlic crusher, peeler, large frying pan, wooden spoon, can opener, measuring jug.


  1. Peel and finely slice the onion. Peel and crush the garlic.
  2. Cut the top and bottom off of the courgette and cut into dice.
  3. Cut the cherry tomatoes in half.
  4. Peel the potatoes and cut into dice.
  5. Dry fry the mince in a large pan until brown. Add the onion and garlic, stir and cook for 2 minutes.
  6. Add the courgette, potatoes, chopped tomatoes, curry paste, tomato puree, water and mango chutney to the pan and stir well.
  7. Bring the mixture to the boil and simmer for 25 minutes.
  8. Add the cherry tomatoes, crème fraiche and coriander and stir.
  9. Serve the mince on a pile of poppadoms with boiled rice and vegetables.

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