Vetkoek with Curried Mince

🧂 Ingredients

• 1 batch Vetkoek dough(Prepare your favorite vetkoek dough recipe and allow it to rise according to instructions. This typically involves flour, yeast, sugar, salt, warm water, and a little oil or butter.)
• For deep frying Vegetable oil or lard(Enough to fill your pot about 7-10 cm (3-4 inches) deep.)
• 500g Ground beef(Preferably 10-20% fat for flavor and moisture.)
• 1 large Onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 1 tsp Ginger(Freshly grated or minced.)
• 2 tbsp Curry powder(Use a medium-heat curry powder. Adjust to your spice preference.)
• 1 tsp Turmeric
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 tbsp Tomato paste
• 1 can (400g) Chopped tomatoes(Drained if using whole peeled tomatoes.)
• 1/2 cup (120ml) Beef broth or water
• To taste Salt
• To taste Black pepper
• A small bunch Fresh coriander (cilantro)(Chopped, for garnish (optional).)
• For serving Chutney(Apricot, mango, or tomato chutney are popular choices.)

👨‍🍳 Instructions

1. 1

   Prepare the Vetkoek Dough: Follow your chosen recipe for making vetkoek dough. This usually involves mixing dry ingredients, adding wet ingredients, kneading until smooth and elastic, and then allowing the dough to rise in a warm place until doubled in size (approximately 1-1.5 hours).

   ⏱️ 1.5 hours (including rising time)
2. 2

   Heat the Frying Oil: Pour the vegetable oil or lard into a heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 170-180°C (340-350°F). Use a thermometer for accuracy. If you don't have one, a small piece of dough should sizzle and float to the surface immediately when dropped into the oil.

   ⏱️ 10 minutes
3. 3

   Shape and Fry the Vetkoek: Once the dough has risen, gently punch it down. Divide the dough into 8 equal portions. Roll each portion into a ball or flatten slightly into a disc. Carefully lower 2-3 vetkoek at a time into the hot oil, ensuring not to overcrowd the pot. Fry for about 3-5 minutes per side, or until golden brown and puffed up. Use tongs to turn them. Remove with a slotted spoon and drain on paper towels.

   ⏱️ 15-20 minutes
4. 4

   Sauté Aromatics: While the vetkoek are frying or draining, start the mince filling. Heat 1-2 tablespoons of oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 8 minutes
5. 5

   Brown the Mince: Add the ground beef to the pan. Break it up with a spoon and cook until browned all over. Drain off any excess fat if desired.

   ⏱️ 5-7 minutes
6. 6

   Add Spices and Tomatoes: Stir in the curry powder, turmeric, cumin seeds, and coriander seeds. Cook for 1 minute, stirring constantly, until the spices are fragrant. Stir in the tomato paste and cook for another minute. Pour in the chopped tomatoes and beef broth (or water).

   ⏱️ 3 minutes
7. 7

   Simmer the Mince: Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, or until the sauce has thickened and the flavors have melded. Stir occasionally to prevent sticking. Season with salt and black pepper to taste.

   ⏱️ 20 minutes
8. 8

   Assemble and Serve: Once the vetkoek are slightly cooled but still warm, carefully slice them open horizontally, almost all the way through, creating a pocket. Spoon a generous amount of the curried mince filling into each vetkoek. Garnish with fresh coriander if using. Serve immediately with your favorite chutney on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure your frying oil is at the correct temperature for perfectly puffed vetkoek. Too cool and they'll be greasy; too hot and they'll burn before cooking through.
• ✓The curried mince can be made ahead of time and reheated, making assembly quicker.
• ✓Serve hot for the best texture and flavor experience.
• ✓The sweet and savory combination of the fluffy vetkoek and spiced mince is a classic for a reason.

🔄 Variations

• Add grated cheese (like cheddar) to the mince filling during the last few minutes of simmering.
• Increase the curry powder or add a pinch of chili flakes for extra heat.
• Incorporate other vegetables like peas or diced carrots into the mince filling.
• Serve with a dollop of sour cream or plain yogurt to cool down spicier versions.

🥗 Nutrition

Per serving