MALAY MINCE CURRY
Cape Malay cuisine is a wonderful heritage. It uses South African ingredients in recipes heavily influenced by Malaysian and other Eastern traditions.
SERVES 6-8 PREPARATION: 15 MIN COOKING: 45-50 MIN
30ml (2T) vegetable oil
1 large onion, finely chopped
1 cinnamon stick
4 cardamom pods, lightly crushed
2 cloves
1kg lean beef mince
2 garlic cloves, crushed
4cm fresh ginger, grated
10ml (2t) ground coriander
10ml (2t) ground cumin
5ml (1t) hot or mild curry powder
5ml (1t) roasted masala
2,5ml (½t) turmeric 5ml (1t) sugar
5ml (1t) salt
1 can (410g) chopped tomatoes
250ml (1c) frozen peas, defrosted SAMBAL
1 small onion, finely chopped
1 tomato, chopped
¼ cucumber, grated
60-80ml (¼-¹⁄₃c) vinegar
15ml (1T) sugar salt and pepper TO SERVE fresh coriander rotis
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 minutes.
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.
(Turn over)