Bite-sized vetkoek with curried ostrich mince
|3 cup||flour — cake|
|7 g||instant dried yeast|
|1/2-1 cup||water — warm|
|1.5 l||sunflower oil|
|150 g||ostrich mince|
|150 g||beef mince|
|2 Tbs||sunflower oil|
|1||onion — finely chopped|
|2 cloves||garlic — cloves, chopped|
|1 tsp||fresh ginger — chopped|
|1 Tbs||curry powder|
|1 Tbs||garam masala|
|1 tsp||tomato paste|
|1 cup||stock — beef|
|sea salt and freshly ground black pepper|
Sift flour into a bowl, add sugar, salt and yeast. Stir well to combine.
Make a well in the centre and pour in warm water. Mix together to form a smooth, stiff dough.
Knead for 5 minutes, place in a well-oiled bowl and allow to rise for about 30 minutes or until doubled.
Knead dough for 1 minute. Roll golf-ball size balls and deep-fry until golden and set aside.
Heat 2 tbsp oil in a pan and cook onion, garlic and ginger with the curry powder and garam masala for 3–4 minutes.
Add the mince and brown. Add the tomato paste and the beef stock. Simmer for 7–10 minutes. Season with salt and pepper.
Slice open each vetkoek, spread with a little chutney and top with the mince.