• 3 T Woolworths ghee
• 2 onions, finely chopped
• 50 g tub Woolworths meat masala
• 70 g tub Woolworths fresh crushed garlic, ginger, chilli and turmeric
• 4 sprigs curry leaves
• 500 g Woolworths lean pork mince
• 500 g Woolworths lean beef mince
• 2 x 400 g cans Woolworths diced tomatoes
• salt, to taste
For cheesy curried mince rolls (serves 4):
• 4 Woolworths ultimate burger buns, halved
• 4 t Woolworths jalapeño atchar
• 200 g Woolworths Ayrshire mozzarella, sliced
For curried mince-and-sweet potato cottage pie:
• 500 g tub Woolworths sweet potato-and-pumpkin mash
For baked curried mince rotis (serves 4):
• 4 Woolworths fresh butter rotis
• 410 g can Woolworths diced tomatoes with chilli
• Woolworths plain double-cream yoghurt, for serving
• fresh coriander, for serving

1. Melt the ghee in a large pan. Add the onions and cook over a low heat until soft. Add the masala, garlic, chilli, ginger, turmeric and curry leaves. Cook for 2 minutes, stirring often. Add the beef and pork mince and break up using a wooden spoon.

2. Brown the mince for 10 minutes, stirring often.

3. Add the tomatoes and 1 can of water. Cover and simmer for 30 minutes, stirring occasionally. Season to taste and serve or refrigerate to eat during the week. Double the ingredients to make a bigger batch.

4. To make the cheesy curried mince rolls, spoon the mince onto one half of each bun. Place the mozzarella on the other halves and grill until melted. Top with jalapeno atchar and sandwich the burger buns together to serve.

5. To make curried mince-and-sweet potato cottage pie, preheat the oven to 180°C.
Place 3 cups curried mince in an ovenproof dish. Spoon over the mash and bake for 30 minutes.

6. To make baked curried mince rotis, preheat the oven to 180°C. Fill the rotis with curried mince, roll up and place in an ovenproof dish. Pour over the tomatoes and bake for 30 minutes. Top with the yoghurt and coriander to serve.

Find more mince recipes here.

What goes into Woolworths mince? Only meat. Nothing more, nothing less. Woolworths uses only good cuts and keeps the fat percentage perfect. 

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Photography and videography: Sadiqah Assur-Ismail

Recipes and Production: Abigail Donnelly

Food assistant: Cheri Kustner