VETBROODTJIES FILLED WITH MINCE CURRY

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VETBROODTJIES
VETBROODTJIES FILLED WITH MINCE CURRY

VETBROODTJIES WITH YEAST

Yield:  20

Ingredients:

4 cups cake flour

¼ cup oil

¼ teaspoon salt

1 dessert spoon sugar

1 packet instant yeast

Mix with lukewarm water, approx 200ml, more if needed.

Oil for frying

Method:

Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.

MINCE CURRY

500g lean steak mince
15ml oil
2 large onions, finely chopped
1 large tomato, finely chopped
5ml crushed ginger
10ml crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
10ml leaf masala
5ml turmeric
5ml ground jeera
5ml ground koljander
2 large potatoes, peeled and cut into quartered
250ml frozen peas

Method:
Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars.

Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces.

Add chopped green chillies if you like your curry hot.

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2 thoughts on “VETBROODTJIES FILLED WITH MINCE CURRY

  1. […] VETBROODTJIES FILLED WITH MINCE CURRY […]

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