Cape Malay Mince Curry Recipe
Ingredients
1kg steak mince
3 onions, peeled and finely chopped
3 cardamom pods
4 cinnamon sticks
5 curry leaves
3 tablespoons fresh garlic and ginger, finely grated
1 teaspoon turmeric
3 tablespoons roasted masala
1 teaspoon chilli powder
Salt to taste
6 potatoes, peeled and cut into cubes
1 cup peas
3 tablespoons fresh coriander, roughly chopped
3 tablespoons oil
Method
Heat the oil in a large pot over medium to high heat.
Add the onions, cardamom pods, cinnamon sticks and curry leaves. Fry until the onions are golden and fragrant.
Add the mince along with the garlic and ginger. Braise for about five minutes, stirring occasionally.
Pour in one cup of warm water and cook over medium heat for approximately 30 minutes.
Add the turmeric, roasted masala, chilli powder and salt. Cook for another 10 minutes, stirring regularly and adding a little water when needed to prevent the spices from sticking or burning.
Add the potatoes and two cups of warm water. Allow the curry to simmer until the potatoes are almost tender.
Stir in the peas and cook for a further eight to 10 minutes.
Finish with a generous sprinkle of fresh coriander before serving.
Serve hot with rice, roti, vetkoek or fresh bread.
