[caption id="attachment_525" align="aligncenter" width="225" caption="VETBROODTJIES FILLED WITH MINCE CURRY"][/caption] VETBROODTJIES WITH YEAST Yield: 20 Ingredients: 4 cups cake flour ¼ cup oil ¼ teaspoon salt 1 dessert spoon sugar 1 packet instant yeast Mix with lukewarm water, approx 200ml, more if needed. Oil for frying Method: Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal. MINCE CURRY 500g lean steak mince 15ml oil 2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger 10ml crushed garlic 2 pieces stick cinnamon 5 cardamom seeds 3 cloves 10ml leaf masala 5ml turmeric 5ml ground jeera 5ml ground koljander 2 large potatoes, peeled and cut into quartered 250ml frozen peas Method: Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars. Variation: Instead of adding frozen peas add 1 aubergine cut into small pieces. Add chopped green chillies if you like your curry hot.
- Tags: Bread, Cape Malay, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, Curry, Easy, Traditional Cape Malay Food