Curried Mince with Vetkoek
Curried Mince with Vetkoek. It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 500 g beef mince
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp curry powder (mild or hot, to taste)
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 medium carrots, grated
- 1 green pepper, chopped
- 2 medium potatoes, peeled & diced
- 1 can (400g) chopped tomatoes
- 1 cup beef stock or water
- 2 tbsp oil
- salt & pepper to taste
- fresh coriander (optional, for garnish)
- 4 cups cake flour for the vetkoek
- 2 tsp instant yeast for the vetkoek
- 2 tsp sugar for the vetkoek
- 1 tsp salt for the vetkoek
- 2 tbsp oil for the vetkoek
- 1½ cups warm water for the vetkoek
- oil, for deep frying for the vetkoek
Instructions
- 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.
