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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.

Prepare the ingredients.
Heat the oil in a large saucepan and add the onion, garlic and sweet peppers.
Stir-fry the vegetables over a medium heat until the onion is translucent, then transfer the vegetables to a large plate.
Add the mince to the saucepan and stir-fry over moderate heat until the meat is loose and crumbly and lightly browned.
Add the cooked vegetables, salt, curry powder and beef stock.
If the mixture is too runny to your liking, add the cake flour and mix well. Continue cooking for a further 5 minutes.
Transfer the mince to a serving dish and serve with rice or as a filling for Vetkoek, pancakes, etc.
Use a 5 cm cookie cutter and cut shapes out of the dough.
Form the circles into neat balls and set it aside for 30 minutes to double in size.
Flatten each ball a little with your fingers before placing it in the oil.
Fry the vetkoek until golden brown on both sides. Drain on a double layer of absorbent kitchen paper before serving.