South African-style nachos

Lamb and Mutton SA
6 servings Prep: 1 hr 24 mins, Cooking: 35 mins
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A take on traditional nachos served with chili flavoured lamb mince, chakalaka salad, Amasi dressing and mini magwinya (fat cakes).

By Independent Contributor January 04 2023
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Ingredients (41)

Lamb
1 tbsp olive oil
500 g lamb mince
2 tbsp tomato paste
2 tsp ground cumin
1 tsp dried chilli flakes
1/4 tsp ground allspice
1 tsp paprika
1 tsp ground coriander
1 tbsp dried oregano
2 garlic cloves — crushed
1 tsp salt
1/2 tsp black pepper
1 lime — juiced
1/2 bottle dark beer
Magwinya
2 cup cake flour
1 tsp dried instant yeast
1 tsp sugar
1/4 tsp salt
1/2 cup warm water
2 cup oil — for deep frying
Chakalaka salad
1/4 cup oil
2 tbsp fresh ginger — grated
1 tbsp fresh garlic — grated
3 fresh green chillies — finely chopped
1 large onion — finely chopped
2 tbsp curry powder
1 tbsp masala
4 medium tomatoes — skins and seeds removed, cut into large dice
1 green pepper — seeded and diced
2 medium carrots — peeled and finely julienned
1 tsp salt
1 tbsp lemon juice
1 tsp sugar
Amasi dressing
1 amasi
1/2 mayonnaise
1 garlic clove — minced
1/2 tsp salt
1/4 tsp black pepper
2 tsp fresh lemon juice
1/2 tsp Tabasco sauce
2 tsp fresh chives — finely chopped
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Method:

Heat the oil in a large pan over high heat. Add the lamb, tomato paste, cumin, chili, allspice, paprika, coriander, oregano, garlic, salt and pepper and cook.

Break the mince up with a wooden spoon to get a loose texture. Cook for 10 minutes or until golden brown, add the lime juice and beer, and deglaze the pan, loosening all the brown bits from the pan. Cook until the mince mixture is dry and all the liquid has reduced.

Prepare the magwinya

Combine the flour, yeast, sugar and salt in a large mixing bowl.

Add the water and 1 tablespoon of oil and mix into a soft dough. Knead for about 5 minutes.

Cover the mixture with a cloth and allow to rise for about an hour or until the dough has doubled in size.

Knead the dough for about a minute to remove the air, divide into small balls, cover and place on a tray in a warm place to double in size, about 10 minutes.

Heat the oil in a large pot over medium heat. Check that the temperature is correct by cooking a small piece of dough. Flatten the balls slightly.

Add 2-3 flattened balls and cook for 2-3 minutes, fry them on one side until golden brown and turn to the other side. Remove with a slotted spoon and drain on paper towels. Cook the remaining balls and keep aside.

Prepare the chakalaka salad

Heat the oil in a pan over medium heat and add the ginger, garlic, chilies, curry powder and masala.  Fry 2-3 minutes until well blended. Keep aside

Place the tomatoes, green pepper and carrots in a bowl.  Mix the salt, lemon juice and sugar and pour over the salad ingredients.  Pour the curry dressing over the salad and mix to blend all the ingredients together.

Prepare the amasi dressing

Combine the amasi, mayonnaise, garlic, salt, pepper, lemon juice, tabasco and

Chives together in a medium bowl and whisk well. Chill until ready to serve.

Prepare the dish to serve

Place the magwinya on a serving platter, top with the mince and chakalaka salad, drizzle with the amasi dressing and garnish with fresh cilantro and avocado.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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