Aromatic fresh herb and ground spice mince by Indian cook Mallika Basu

A classic from Hyderabad, this aromatic mince curry uses a simple one-pot method, fragrant herbs and freshly ground spices.

Dum is a method of slow cooking, where the steam from the juices in the dish work magic. It’s famously used in the City of Hyderabad and in Mughlai cooking.

Despite its regal long list of ingredients, this recipe is easy to make and can easily be made slow cooker compatible. It is especially a boon for those who don’t enjoy biting into whole spices in Indian food. The meat tenderiser is optional, but it’s simply powdered papaya enzyme activated by the cooking to soften the beef. Look out for this in the shops, and as it contains salt, always season after.

Ingredients (feeds 4-6)

• 3 tsp whole coriander

• 1.5 tsp whole cumin

• 1 tsp whole pepper

• Half tsp cloves

• 1 piece mace

• 1.5 inch ginger

• 6 cloves garlic

• Half tsp turmeric

• 1 cup yoghurt

• 1 tbsp meat tenderiser

• 750 beef mince (less than 12% fat)

• 1 large onion

• 3 tbsp oil

• 1 tsp Garam Masala

• Salt to taste

• 10 mint leaves

• Small handful fresh coriander

• Julienned ginger and green chilli to serve

Method

In a small frying pan, dry roast the coriander, cumin, pepper, cloves and mace on medium heat for a minute and then crush to a fine powder in a spice grinder or pestle and mortar. Peel and microplane or puree the ginger and garlic.

Now in a large mixing bowl, tip in the mince, the freshly ground spices, ginger, garlic turmeric, yoghurt, and meat tenderiser (if using). Mix the lot together with your hand, ensuring the ingredients are well incorporated. Leave this to sit covered for half an hour.

When the time is up, peel and slice or chop the onion. Bring the oil to heat on medium high and sauté the onions for 10-15 minutes stirring regularly until golden. Next mix in the marinated mince and cook on high heat for 10 minutes, stabbing the meat to ensure it browns evenly. Then lower the heat to a high simmer, add half a cup of warm water, cover and cook for 20 minutes.

Finish by stirring through garam masala, salt to your taste and the mint and coriander finely chopped. Serve with the julienned ginger and green chilli.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.