Mince with Olives And Red Wine

A rich, flavourful mince curry made with roasted tomatoes, Kashmiri chillies, red wine and olives. Perfect with bread, pav, rice or even stuffed into wraps.

Ingredients

1 kg mince

For Roasting

100 grams onion bulbs (spring onion whites)

200 grams tomatoes

5–6 Kashmiri red chillies

20 grams garlic cloves

1 tbsp oil (for brushing)

Whole & Ground Spices

1 tsp peppercorns

1½ tsp cumin powder

¼ tsp turmeric powder

½ tsp chilli powder (optional)

Salt to taste

Other Ingredients

Greens of spring onions (reserve some for garnish)

2 green chillies (finely chopped)

1 tbsp dry oregano

100 ml red wine

1 tsp vinegar

1 cup olives

Oil as required

1 cup water

Method

Step 1: Prepare the Masala

Brush onion bulbs, garlic, tomatoes and Kashmiri chillies lightly with oil.

Roast on a hot pan until nicely charred and soft.

Cover and rest for 20 minutes.

Remove the skin of the tomatoes and chop them.

Grind everything into a smooth paste along with peppercorns, cumin powder and turmeric powder. Keep aside.

Step 2: Prepare the Mince

Heat oil in a pan.

Sauté onions until lightly brown.

Add spring onion greens (reserve some for garnish).

Add chopped green chillies and sauté.

Add the ground masala paste, 1 cup water and salt. Cook for 2 minutes.

Add the mince and mix well. Cook for 2 minutes, stirring.

Add oregano and red wine. Cook until the mince is fully done and the liquid reduces.

Adjust seasoning. Add chilli powder if needed.

Add vinegar and olives.

Cook for another 5 minutes.

Garnish with reserved spring onion greens and serve hot.

This would taste amazing with pav, crusty bread, rice or even stuffed in tacos or sandwiches.