Beef Mince with Lime & Curry (One Pan, 30 Min)
This beef mince and onion with lime and curry dish is packed with bursting flavors. You'll love this if you fancy savoury flavors.
Equipment
Heavy-based frying pan with lid (10-inch / 25cm)
Sharp chef's knife
Cutting Board
Citrus juicer or reamer
Wooden spoon or silicone spatula
Ingredients
3.5 oz ground beef (minced beef) - lean ; 100g
1 cup yellow onion - chopped, about 1 medium
1 small lime - juiced, approximately 1 tablespoon / 15ml
2 tbsp cilantro (coriander) - fresh ; chopped, plus extra for garnish
2 cloves garlic - finely chopped
½ tsp curry powder- 1 pinch dried stevia - or 1/4 teaspoon honey / brown sugar as a substitute
3 tbsp water - 45ml, if required
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
- Add the ground beef, chopped onion, garlic, and lime juice to a heavy-based frying pan. Break the mince apart with a wooden spoon.3.5 oz ground beef (minced beef), 1 cup yellow onion, 2 cloves garlic, 1 small lime
- Place the lid on the pan and cook over medium heat for about 5 minutes, stirring occasionally. Add a splash of water if the mixture starts to stick to the bottom. Cook until the onion is softened and translucent and the mince is fully browned with no pink remaining.3 tbsp water
- Remove the lid. Add the curry powder, stevia, and chopped cilantro. Stir to combine and let it bloom in the residual heat for about 30 seconds.1/2 tsp curry powder, 1 pinch dried stevia, 2 tbsp cilantro (coriander)
- Simmer uncovered for about 10 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture looks dry and slightly caramelised.
- Season with salt and pepper to taste. Serve immediately, garnished with extra cilantro if desired.1 pinch salt, 2 tbsp cilantro (coriander)
Notes
Storage: Transfer to a sealed container and refrigerate within 2 hours. Keeps for up to 3 days in the fridge.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a pan over medium-low heat with 1 tablespoon of water, stirring for 2-3 minutes until heated through.
Substitution: Swap stevia for ½ teaspoon of honey or brown sugar if you prefer a less processed sweetener.
Pro Tip: Add the curry powder only after the excess liquid has cooked off — this lets it bloom in the residual beef fat for a deeper, more rounded flavour.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 27gProtein: 21gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 125mgPotassium: 789mgFiber: 6gSugar: 8gVitamin A: 282IUVitamin C: 56mgCalcium: 144mgIron: 5mg
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