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)