Malay mince curry

6-8 servings Prep: 15 mins, Cooking: 50 mins
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Cape Malay cuisine is a wonderful heritage. It uses South African ingredients in recipes heavily influenced by Malaysian and other Eastern traditions.

By Food24 April 01 2019
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Ingredients (26)

30 ml vegetable oil
1 onion — finely chopped
1 cinnamon — stick
4 cardamom — pods, crushed
2 cloves
1 kg beef mince — lean
2 garlic — cloves, crushed
4 cm fresh ginger — grated
10 ml coriander — ground
10 ml cumin — ground
5 ml curry powder — hot or mild
5 ml masala — roasted
2.5 ml turmeric
5 ml sugar
5 ml salt
1 tinned tomatoes — chopped
250 ml peas — frozen, defrosted
1 onion — small, chopped
1 tomatoes — chopped
1/4 cucumber — grated
60-80 ml vinegar
80 ml sugar, salt and pepper
to serve — to serve
fresh coriander
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1. Heat the oil in a large saucepan. Add the onion and sauté
for 5 minutes. Add the cinnamon stick, cardamom pods and cloves. Sauté until
the onions are golden brown.

2. Add the mince in batches and stir-fry until all the meat
is browned. Add the garlic, ginger, all the spices, the sugar and salt and
sauté for another minute.

3. Pour in the tomatoes and mix. Cover with a lid, reduce to
a simmer and cook for 30 minutes.

4. Remove the lid, stir in the peas and simmer for another 10

5. Sambal Mix the
onion, tomato, cucumber and vinegar. Add the sugar and season with salt and
pepper. Cover and chill in the fridge until needed.

6. To serve Roll up the filling in rotis. Garnish with
coriander and serve with the sambal on the side.

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