Indian Inspired: Masala Mince Recipe with Cucumber Raita

Don’t you love it when an experiment pays off? I do!

I’m always looking for exciting new things to do with mince, rather than the standard chilli or bolognese we knock up for midweek dishes.

I came across a few recipes that used beef mince as a substitute for lamb when creating the traditional Indian meat dish, Keema. And whilst I didn’t have the required ingredients for it, I did have several aromatic and fragrant spices usually associated with the wonderful Punjabi cuisine. After a little bit more research, this is what I came up with – I hope you like it!



For 4 people, or 2 super hungry chaps, you’ll need the following ingredients:

For the Masala Mince Recipe

  • 450g beef or lamb mince
  • 1 onion, chopped
  • 2 green chillies (and a red if you’re feeling spicy), chopped
  • 2 garlic cloves, rushed
  • 1.5 tsp of ground ginger
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 0.5 tsp cumin seeds
  • 400g chopped tomatoes
  • A handful of freshly chopped coriander

For the Cucumber Raita

  • 1/2 cucumber, peeled and chopped
  • 1 tsp cumin seeds, toasted
  • 1 garlic clove, crushed
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp fresh mint, chopped
  • 300ml plain Greek yoghurt
  • Sprinkle of chilli powder

It’s a good idea to make the Cucumber Raita first, so it can be left to chill in the fridge whilst you cook your Masala Mince recipe as it’s best to leave it to simmer for a good 20 minutes, releasing the fragrant spices.

This whole recipe is really simple, so let’s get started…

The Raita is a recipe that I found over on epicurious and is a beautifully fresh addition to a, whilst mild, pungent dish that is bursting with so many strong flavours. I’ve slightly adapted it, but not by much.



Firstly, you’ll need to peel the skin off the cucumber with a potato peeler and roughly chop into small slices.

Set aside and then lightly toast your cumin seeds – literally for a few seconds! You’ll start to hear them pop and that’s when you should take them off the heat.

Add your yoghurt, cumin seeds, garlic and fresh herbs into a bowl and give it a really good mix. Then, you’ll need to add your cucumber slices and mix again. Finally add a sprinkling of chilli powder and stir in (alternatively, you could use paprika or cayenne pepper here).

Pop your bowl in the fridge to chill whilst you crack on with your meat dish.

For the Masala Mince, the first step is adding the meat, onion and garlic to a hot pan and cook until the mince is browned.

Then add in the chillies, cumin seeds, chilli powder, ground ginger and the garam masala. Leave it to cook for around 2 minutes and enjoy the incredible flavours coming from your kitchen graft.

Finally, you need to add the chopped tomatoes and coriander. Once boiled turn the heat down to a simmer for at least ten minutes. The longer you do leave this to slowly bubble away however, the better!



This dish isn’t too spicy, albeit I might not be the best person to say what isn’t spicy – I’m used to HEAT, so if you like a good kick, I’d add a red chilli in addition to the green and maybe another teaspoon of chilli powder.

Regardless, it’s incredibly tasty and something simple to knock up when you proper can’t be arsed on a Tuesday evening.

We served this Masala Mince recipe with basmati rice, topping the mince mixture with the raita, another sprinkling of chilli powder and coriander. Because presentation gets the Instagram likes after all.

I’m always looking for unusual and experimental dishes to liven up teatime, so if you have any, I’d love to hear ’em!

I’d also love to know what you think of this; you can drop me a tweet @ProperScrummy.

Lots of love, LB x



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