An old friend of mine called Noreen used to make something like this many years ago when I visited her in Norwich. She always made it spicy hot and it knocked your socks off if you weren’t careful!! Having found a beautiful Savoy cabbage on my weekly shop, I fancied making something using minced beef and this lovely green vegetable.
This recipe uses finely diced potatoes, lean mince with only 5% fat and no added oil or fat to make it Slimming World friendly. By adding a tin of green lentils, I made the 500g of meat go further to feed a family of 4 hungry adults/teenagers too. Served with pain boiled rice, there are no syns at all and it’s full of protein, lean and delicious, or if you prefer, you can simply serve it with a tomatoey salad.
500g lean minced beef
2 large potatoes, cut into small cubes
1 large onion, finely diced
2 cloves garlic, crushed
1 teaspoon finely diced ginger
1 beef stock cube
1 tablespoon curry powder
1 tablespoon turmeric
2 teaspoons tomato puree
1 tablespoon black onion seeds
1 tin of green lentils in water
Half a pint/500ml of water
Half a Savoy cabbage, finely shredded
Fresh coriander to serve
Cook the diced potatoes in the water for 6-8 minutes, retaining the liquid once they are cooked.
Add the minced beef, onions and garlic to a shallow pan and cook until gently brown. Add the spices, ginger, tomato puree, cooked potatoes and remaining liquid, stock cube and tin of lentils. Bring to a gentle simmer and cook for 10 minutes.
Add the shredded cabbage and cover with a loose lid, cook until the cabbage is wilted and tender.
Adjust seasoning and serve with boiled rice or a simple salad of tomatoes, cucumber, red onion and coriander