Spicy curry triangles with lemon chutney dip


Ingredients 11
Servings 0
Time

Ingredients

  • 15
    ml
    oil
  • 2
    medium onions, finely chopped
  • 2
    ml
    garlic flakes, reconstituted
  • 2
    ml
    peri-peri
  • 2
    ml
    ground ginger
  • 5
    ml
    turmeric
  • 2
    ml
    garlic seasoning
  • 45
    ml
    curry powder
  • 250
    g
    minced beef or lamb
  • 12
    spring roll pastry
  • oil for frying
 

Method

 
Heat the oil, and sauté onion and garlic. Add the spices and curry powder and cook until onions are soft. Add mince to onions and brown, stirring to break up the mince. Cut each sheet of pastry into three equal strips (keep pastry covered while working with a piece). Place a teaspoon of mince at one end and fold the strip diagonally over the filling. Continue folding in this manner, making sure there is a perfect triangle every time. Moisten the end of the strip with water to seal. Heat the oil in a deep pan and fry the triangles until a light golden colour on both sides. Drain on absorbent paper and serve hot with lemon chutney.
 

Read more on: fruit
 

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