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Keep stirring until the mince is brown and crumbly. Add the onions and celery and fry until the onion softens. Add the tomatoes, tomato puree, chutney and sugar and salt. Once the tomatoes soften, add the carrots, potatoes and stock. Put on the lid and allow to simmer until the mix is cooked through and juicy. If there is too much liquid, allow.
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In a large pot, add the oil and fry the mince in batches until browned. Drain off the fat & set aside. In the same pot, add a little more oil & the powdered spices, heat gently for a couple of.
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Vetkoek and curried mince. Curry-flavoured ground beef served inside a traditional vetkoek - a great alternative to the normal curry and rice. In South Africa, a Vetkoekis a ball of bread dough, deep-fried until it is crispy on the outside and soft and chewy on the inside.
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Making the curried mince. Pour the oil into a medium-sized saucepan and heat it over medium heat. 2 tablespoons oil for frying. Fry the onions over medium-low heat for 5-6 minutes until soft and translucent. Add the garlic, turmeric powder, curry powder, ground cinnamon, ground ginger and allspice to the onions.
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Spread dough out over a well oiled surface to a thickness of approximately 1ยฝ cm. Cut in squares of approximately 6 x 6cm. Make them smaller for cocktail bites or larger if you like. Stretch each piece of dough slightly before carefully sliding them into hot oil. This will help form a hollow for the filling.
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Fry for 1 minute. Add the rest of the spices and fry for 2 minutes. Add the lemon juice, tomatoes and coconut cream. Season with salt and pepper and let the sauce simmer for 15 minutes. Heat the 100 ml olive oil in another large saucepan and add the mince. Fry until just cooked and season with salt and pepper.
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In a large saucepan on med - high heat, fry half the onions until glassy. Add green pepper, carrots and fry for about 2 minutes. Add garlic and chili, stir through, and then add your mince. Fry until brown. Remove from the pan and keep on one side while you do the following: A dd the other half of your onions into the now empty pan, add spices.
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For the Vetkoek. Combine the flour, sugar and salt in the mixing bowl and add the yeast. Don't put the yeast directly on the salt. 2 cups Plain Flour, 1 teaspoon Salt, 1 teaspoon Sugar, 2 teaspoons (ยผ ounce / 7 gram) packet dried instant Yeast. Make a well in the centre of the flour, add the water and stir to combine.
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If bought, make sure the dough is room temperature by the time you bake the vetkoek. Spread dough out over a well oiled surface to a thickness of approximately 1ยฝ cm. Cut in squares of approximately 6 x 6cm. Make them smaller for cocktail bites or larger if you like. Stretch each piece of dough slightly before carefully sliding them into hot oil.
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Leave the vetkoek to rest whilst you heat the oil. Prepare an extra pot or another container with a lid by lining it with kitchen paper to soak up any excess oil from the cooked vetkoek. Add the oil to a large saucepan, ensuring that the oil reaches a minimum depth of 5cm. Begin heating the oil over medium-high heat.
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Gently fry the spices in a little olive oil in a large frying pan. This releases all the aromas. Add the mince and allow it to brown with the spices. You will have to keep stirring and break up.
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If bought, make sure the dough is room temperature by the time you bake the vetkoek. Spread dough out over a well oiled surface to a thickness of approximately 1ยฝ cm. Cut in squares of approximately 6 x 6cm. Make them smaller for cocktail bites or larger if you like. Stretch each piece of dough slightly before carefully sliding them into hot oil.
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Instructions. Make the yeast dough for savory vetkoeks: Add 2 tablespoons flour (from 250 g (0.55 lbs/ 2 cups), yeast and sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes. In a large bowl add the remaining flour, nutmeg, and salt and combine well.
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Use a wooden spoon to break the mince into small pieces. Add the cubed potatoes, 1/2 cup water and salt and mix. Cook covered until the potatoes until tender. Add 1/2 cup frozen peas, 1/4 cup water and fruit chutney and mix. Cook covered for 5mins and salt to taste if needs be. Remove from the heat until you're ready to serve.
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Fry the vetkoek until golden brown, turning often. Drain on kitchen paper. 9. To make the mince, heat the oil in a nonstick pan. Fry the mince in batches until brown, season and set aside. In the same pan, fry the onion, garlic, thyme and peppers until soft. Stir in the tomato paste, diced tomatoes and mince.
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1. Mix all ingredients to form a stiff dough (no kneading required). 2. Place in a bowl and cover with a clean dish towel. 3. Leave it to prove in a warm place for 1 hour (the dough should double in size). 4. Remove dough from the bowl and place it on a floured surface. Knock the dough back and shape it into small individual balls of roughly.
