CURRY AND RICE
In a dry pot fry
1 chopped onions
1 teaspoon chopped garlic and
1 tsp chopped ginger in
1 tbsp of oil until soft
Add 1 tbsps Rahjah Medium curry powder
1 tsp turmeric
1 teaspoons Roberson’s Mince spice and
1 chopped tomato and a few crushed curry leaves (8) fry for 2 min.
Add 500g mince meat and fry until brown
Add 2 peeled and chopped carrots, 2 peeled and cubed potatoes, 50 ml sultanas or seedless raisons, 2 cups water and 1 Knorrox beef stock cube, stir well and allow to simmer for 30 minutes with the lid on.
Add 125 ml frozen peas
Thicken with 2 tablespoons Knorr Brown Onion Soup mixed with 4 tablespoons water, add to the pot and allow to simmer for 5 minutes.
Season, careful this is already salty, with pepper
Serve with rice, desiccated coconut, chutney, sliced banana and curry leaves.
Wash curry leaves, dry, fry in a little oil (spinkle with salt) until crisp set aside on kitchen towel to absorb oil. Use as garnish.
Recipe and photo: Elize de Kock
