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Mince curry with umnqusho

Recipe from: 11/1/2002 12:00:00 AM
Ingredients 17
Servings 8


  • Umnqusho
  • 750
    samp and beans
  • water to cover
  • salt to taste
  • Mince curry
  • 30
    olive oil
  • 1
    garlic, crushed
  • 1
    onion, chopped
  • 1
    carrot, chopped
  • 1
    celery stalk, chopped
  • 3
    sprigs fresh parsley, chopped
  • 5
    fresh origanum, chopped
  • 300
  • 65
    dry red wine
  • 410
    (1 can) tomatoes in purée
  • 80
    tomato purée
  • salt and freshly ground pepper


Soak the samp and beans overnight.
Rinse and place in a saucepan.
Cover with water, add salt and heat until boiling.
Simmer until tender, adding water whenever the samp and beans get dry. (Cooking time is about 2 hours.)
Heat oil in a medium-sized saucepan and fry the garlic, onion, carrot, celery, parsley and origanum for about 5 minutes over a medium heat.
Add small quantities of the mince at a time, stirring continuously, and cook until done, but not brown.
Stir in the red wine and simmer for 2 minutes.
Add the tomatoes and purée, cover and simmer slowly for 1 hour or longer.
Season with salt and pepper.
Serve topped with umnqusho.

Read more on: beef  |  sauté

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