Carne picada al curry con Vetkoek
Curried Mince with Vetkoek. It brings a true taste of South Africa straight to your dining table.
Ingredientes
- 500 g beef mince
- 1 cebolla finamente picada
- 2 dientes de ajo machacados
- 1 cucharada curry powder (mild or hot, to taste)
- 1 cucharadita cúrcuma
- 1 cucharadita comino molido
- 2 medium carrots, grated
- 1 green pepper, chopped
- 2 medium potatoes, peeled & diced
- 1 can (400g) tomates picados
- 1 taza beef stock or water
- 2 cucharada aceite
- salt & pepper to taste
- fresh coriander (opcional, para adornar)
- 4 tazas harina de tortas for the vetkoek
- 2 cucharadita levadura instantánea for the vetkoek
- 2 cucharadita azúcar for the vetkoek
- 1 cucharadita sal for the vetkoek
- 2 cucharada aceite for the vetkoek
- 1½ tazas agua caliente for the vetkoek
- oil, for deep frying for the vetkoek
Instrucciones
- Make the vetkoek dough: In a bowl, mix flour, yeast, sugar, and salt. Add warm water and 2 tbsp oil, knead until smooth. Cover and let rise for 1 hour until doubled in size.
- Cook the mince: Heat oil in a pot, sauté onions and garlic until golden. Add curry powder, turmeric, and cumin, stirring to release aroma.
- Add mince and brown well. Mix in carrots, peppers, and potatoes. Stir in tomatoes and stock. Simmer for 30–40 minutes until thickened and potatoes are soft. Season with salt and pepper.
- Fry vetkoek: Once the dough has risen, divide into small balls. Deep fry in medium-hot oil until golden brown and cooked through. Drain on paper towel.
- Split vetkoek open and fill generously with curried mince. Garnish with coriander if desired.
