|500 g||lamb mince|
|1||medium onion — diced|
|1 tsp||garlic cloves — crushed|
|15 ml||olive oil|
|1||potato — diced|
|1 tbsp||brown vinegar|
|1 tbsp||brown sugar|
|2 tsp||curry powder|
|1/2 tsp||ground turmeric|
|1||ciabatta — large loaf|
|1 cup||cheddar cheese — grated|
Heat oil in a large pan and sauté the onion with the garlic. Add curry, turmeric and brown sugar and fry another 2 min.
Add the mince to pot and brown.
Cook the meat for about 5 minutes with the lid on, every now and then giving it a mix and making sure the meat has a little water on it. Don’t let the meat cook dry.
Add the potatoes, brown vinegar, chutney and seasoning. Add more water if needed, and cook for another 10 minutes with the lid on, until the potatoes are soft.
Lower heat and let it simmer for about 10 – 15 minutes.
Cut ciabatta open and slightly hollow out the top side of bread. Spread butter on both sides. Add the mince and top off with cheddar. Grill on the braai in “rooster” until crisp and cheese is melted.
For more #SheepThrills visit www.cookingwithlamb.com. Supported by the Red Meat Industry of South Africa.