Cape Malay minced beef curry
- Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again.
- Then add the cinnamon stick, turmeric, ground coriander and cumin, cloves, cardamom pods and harissa. Stir well and briefly cook to toast the spices.
- Add the mince and gently cook until it changes colour, continually mashing with a wooden spoon and adding a little more oil if too dry.
- Then add the tomatoes, stock and salt. Stir well and cook until thick and fragrant.
- Add the peas with the chopped coriander and briefly cook.
- Lay a warm roti on a workbench and spoon the curry along the centre with a few dollops of yoghurt. Roll up and cut in half, if needed. Repeat the process and serve.
- olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 heaped tspn grated fresh ginger
- 1 large cinnamon stick, broken in half
- 1 heaped tspn turmeric
- 1 heaped tspn ground coriander
- 1 heaped tspn ground cumin
- 4 whole cloves
- 5 cardamom pods, crushed a little
- 1 heaped tbsp harissa (or similar spice paste)
- about 750 gm lean beef mince
- 1 can diced tomatoes
- 1 cup chicken stock
- a good pinch of sea salt
- 1 cup frozen peas, thawed
- 2 tbsp chopped fresh coriander
- roti bread, warmed
- plain yoghurt
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.