July 29, 2016
Comfort Food, Dinner, Main Dish,
Beef, Ground Beef, Dairy, Cheese, Vegetables, Onions, Indian, Entertaining, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, No Eggs more
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"From our week day newspaper The West Australian. Times are estimated."
Heat the first lot of oil in a big pot and saute the onion and garlic for a few minutes to soften and then add the dried spices and for a few more minutes or until fragrant, combining well.
In another pot heat the second lot of oil and brown the mince and then add the mince to the spice pot and season.
Add 100ml water and the vinegar and bring to the boil and simmer for an hour.
Add the paneer and silverbeet and cook for another 30 minutes.
Cook the potatoes in salted water until tender and then drain and then return to the pot to dry out a little.
Add the butter, cream, chilli and salt and mash by hand or puree with a hand held blender if desired.
Spoon the mince mixture into an ovenproof dish and spread over the mash and bake in the oven at 180C for 35 minutes or until golden.
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