This is a delightfully delicious new route with mince. We had it over vermicelli noodles and it was absolutely worth it. Making that fine distinction between savoury and sweet with a spark of spice, this is one I'll happily go back to.
I found frying the mince seperately works better in creating a tender, yet caramalized meat and then adding in the onions back afterwards (which I'd fried first and removed).
