Curry Mince

This recipe is a firm South African favourite. Curry and rice (Kerrie & Rys) is a staple at church “basaars” and schools. It can be served with rice, or as a filling for “Vetkoek” or pancake. The mini “vetkoekies” pictured above were made with doughnut dough, and it was suprizingly delicious!

10 ml canola or sunflower oil
500 g beef or lamb mince
1 large onion, peeled and finely chopped
250 ml red or green sweet pepper, finely diced (or a combination of both)
5 ml crushed garlic
15 ml medium curry powder
5 ml salt
125 ml prepared beef stock
30 ml cake flour (optional)

To serve
plain white rice

1. Heat the oil in a saucepan.
2. When the oil is hot, transfer the onion, garlic and sweet pepper to the saucepan and cook for 5 minutes or until the onion is translucent.
3. Transfer the vegetables to a large plate and set it aside.
4. Stir-fry over the mince over moderate heat until the meat is loose and crumbly and lightly browned.
5. Add the curry powder, salt and prepared beef stock and cook for 5 minutes.
6. If the mixture is too runny to your liking, add the cake flour and mix well. Continue cooking for a further 5 minutes.
7. Continue cooking for a further 5 minutes.
8. Taste the mince and adjust the seasoning if necessary.
9. Transfer the mince to a serving dish and serve with rice (recipe below).

Serves 6.

Notes

• Use the mince mixture as a filling for vetkoek (photo below), pancakes or empanadas.

Rice

250 ml white or brown rice
2.5 ml salt
750 ml water

1. Place all the ingredients into a saucepan and bring to a boil.
2. Turn down the heat, cover partly and allow to simmer gently for about 25 minutes or until the rice is dry.
3. Fluff the rice lightly with a fork and serve or spoon into a suitable serving dish .

Serves 6.