South African curry mince
Curry Mince & Rice with yellow rice or white rice. This is a typical meal to eat while watching Rugby!
- 1 Onion (approx. 150 g), cut into quarters
- 2 Garlic cloves
- 2 Ripe tomatoes (approx. 300 g), cut into halves
- 20 g Vegetable oil
- 20 g Curry powder
- 20 g Sugar (You can replace sugar with peach chutney, if desired)
- 35 g Brown vinegar
- 1 Dried bay leaf
- 1 tsp Sea salt
- 500 g Beef mince
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Chop onion, garlic, tomatoes and add oil.
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Add curry powder and cook for 4 min on moderate heat
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Add sugar, vinegar, bay leaf and salt.
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In a pan, add a little oil and cook mince on high heat for 10 min and break up mince using spatula. Add a little oil if needed.
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Using a spatula, stir mince, breaking up any lumps, then cook for a further 10 min on moderate heat. Add a little water if needed.
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Add the sauce to the cooked mince and cook 15 min at moderate heat until tender.
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Place in a serving dish or thermal serving bowl and serve warm
- Use curry mince to fill Vetkoek or serve on Yellow rice.
- Traditionally South African curry mince is accompanied with a peach chutney, desiccated coconut and sliced banana.