Curried mince vetkoek

8 servings

By Food24 November 03 2009
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Ingredients (19)

10 ml oil
1 onion — coarsely chopped
2 garlic — cloves, crushed
500 g mince — beef or ostrich
3 ml salt
45 ml curry powder — mild
25 ml chutney — fruit
7 ml vinegar
30 ml tomato purée
3 ml Worcestershire sauce
150 ml water
1 potatoes — cooked, peeled, diced
sea salt and freshly ground black pepper
fresh coriander — to garnish
1 kg flour — cake
10 g instant dried yeast
10 ml salt
650 ml water — lukewarm
1 oil — for deep-frying
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Heat the oil in a large shallow saucepan and sauté; the onion and garlic until fragrant and soft. Add the mince and brown well.
Add the salt and curry powder and sauté; until fragrant.Add the chutney, vinegar, tomato purée, Worcestershire sauce and water and stir well.
Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally.
Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm.
VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. Mix well.
Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands.
Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume.
Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling.
Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.

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