Salwaa’s Mince Curry with Flaky Roti 🍛

From My Kitchen To Yours – Keeping Our Cape Malay Heritage Alive

Ingredients

• 500 g steak mince (beef, lamb, or mutton)
• 2 tbsp oil
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2–3 green chillies, finely chopped (optional)
• 1 tsp tomato paste
• 1 tbsp garlic & ginger paste
• 2 pieces cinnamon stick
• 3 cardamom pods
• 3 cloves
• 3 allspice (pimento)
• 2 heaped tsp leaf masala / roasted masala
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 heaped tsp ground cumin
• 1 heaped tsp ground coriander
• 2 large potatoes, peeled and quartered
• 1 cup frozen peas
• Freshly chopped dhanya (coriander), for garnish

Method

1. Heat oil in a pot. Add onions and whole spices. Fry until onions are soft and translucent.
2. Add green chillies and garlic & ginger paste. Stir well.
3. Add all ground spices and simmer gently for 10 minutes, adding a little water if needed.
4. Add tomato paste and chopped tomato. Cook for another 5 minutes.
5. Add mince and stir well to break it up.
6. Cover and cook for 10 minutes.
7. Add potatoes and cook until almost tender, about 20 minutes.
8. Add frozen peas and cook for a further 10 minutes.
9. Stir in chopped dhanya, reserving some for garnish.

Serving Suggestions

Serve hot with flaky roti, rice, vetkoek, or atchar.

Enjoy ❤️