Beef Curry Mince For Vetkoek (Curry Bunny/Bunnies), Oliebollen, or Roti – Best Ever! South African Boerekos - Suitable for Children.
You won’t want another recipe for curry mince after this one!
This is the recipe we all grew up on in South Africa and is well-loved by both adults and children – It was the first curry we all started out with as children and is a lovely mild curry that even adults who love hot curries still hark back to in childhood nostalgia! It may be served with roti, vetkoek or simply over fluffy white steamed rice or with sambal on the side. If you want to turn up the heat you may add a whole jalapeno or chili to your food processor together with onions or add it finely chopped to your saucepan together with your onions – Allow it to cook in for strength to develop and intensify. Never add more chilies until its heat has cooked through or you might end up with too much heat as chili needs a while to cook in before its heat really starts coming through.
you may add a whole jalapeno or chili to your food processor together with onions or add it finely chopped to your saucepan together with your onions – Allow it to cook in for strength to develop and intensify. Never add more chilies until its heat has cooked through or you might end up with too much heat as chili needs a while to cook in before its heat really starts coming through.
Adding curry leaves will enhance your curry
If you have a food processor you may add your chopped ginger together with whole garlic cloves and roughly chopped onions.
You may use this curry mince to make a bobotie which is also lovely to serve to children who have not yet developed a taste for stronger curries.
Use the Rajah Medium Curry Powder (Sold in South Africa) or a curry powder of similar brand.
Ingredients:
1 1/2 tbsp butter or half butter to oil (or schmaltz)
3 medium onions
600 g lean beef mince
10 ml garlic, minced or crushed
10 ml ginger, minced or crushed
15 ml sugar or to taste
7.5 ml curry powder or to taste (Rajah Medium Curry)
10 ml turmeric or to taste
6 ml of salt
Pinch black pepper, freshly ground or to taste
45 ml chutney
15 ml apricot jam
15 ml of vinegar
15 ml Worcestershire sauce
45 ml tomato puree (homemade) or sub with 15 ml tomato paste
4 potatoes, cubed (medium size) or added to taste
Method:
Add fat to saucepan and brown mince using a potato masher to break it up.
In a food processor in following order add Chopped ginger, whole garlic cloves, and your roughly chopped onions. Whizz until you have a fine puree.
Add above onion puree to the saucepan together with your browned mince and saute for about 5 minutes or until onions taste cooked.
Swish out food processor bowl with 125 ml water, and add it to your saucepan together with the balance of the above ingredients, in the given order.
Steam potatoes in a microwave steamer until tender. Dice up and add to curry mince.
Saute until done. Serve and enjoy!