SOUTH AFRICAN BEEF CURRY WITH RICE
1 kg of lean beef mince
1 – 2 onions, peeled and cut finely
2 teaspoons of garlic
15 ml olive oil
1 – 2 cups of water
4 large carrots, peeled and cut finely
2 – 3 large potatoes, peeled and cut into small chunks
20 ml tomato sauce
20 ml white vinegar
30 ml brown sugar
9 teaspoons of mild and spicy Rajah curry powder
1 teaspoon of turmeric
1 ½ teaspoons of flour
1 teaspoon of salt
2 cups of chutney
Heat the oil in a large pan and sauté the onion with the garlic.
Add the mince to pot, brown and add a cup full of water.
Cook the meat for about 10 minutes with the lid on, every now and then giving it a mix and making sure the meat has a little water on it. Don’t let the meat cook dry.
Add the potatoes and carrots, add more water if needed, and cook for another 10 minutes with the lid on, until the potatoes and carrots feel soft.
In a mixing bowl combine the tomato sauce, vinegar, sugar, curry powder, turmeric, flour, salt and chutney. Give it a good mix.
Add the sauce to the mince and mix through. Lower heat and let it simmer for about 10 minutes.
Serve with fluffy basmati rice, chutney, coconut and sliced bananas
Photo: Nicolette Papas
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