|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||ground coriander|
|1 tbsp||dried oregano|
|2||garlic cloves — crushed|
|1/2 tsp||black pepper|
|1||lime — juiced|
|1/2 bottle||dark beer|
|2 cup||cake flour|
|1 tsp||dried instant yeast|
|1/2 cup||warm water|
|2 cup||oil — for deep frying|
|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|
|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 tbsp||lemon juice|
|1||garlic clove — minced|
|1/4 tsp||black pepper|
|2 tsp||fresh lemon juice|
|1/2 tsp||Tabasco sauce|
|2 tsp||fresh chives — finely chopped|
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.
Leave a Reply