Vetkoek and Lamb Curry – Team Best Friends – Saabirah Mia (16) Aakifah Adams (16)

Ingredients:

• 4 cups flour
• 1x 10gr pkt instant dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp oil
• 2-21/2 cups warm water
• 1 tsp red chilli flakes
• 1 tbsp dried chives
• Oil for deep frying
• 3/5 C (150 ml) sunflower, peanut or canola oil.
• 1 kg lamb mince and roll in seasoned flour.
• 2 tsp (10 ml) mustard seeds.
• 3 fresh green chillies, seeded and thinly sliced.
• 2 thumb-sized pieces of ginger, peeled and coarsely grated.
• 3 chopped onion.
• 2 tsp (10 ml) mild curry powder.
• 1 chopped tomato.
• 1 coconut milk.
• 1 sea salt and freshly milled black pepper.
• 1 fresh coriander leaves, for garnishing.

Method:

Vetkoek:

1. Sieve flour and combine all the dry ingredients in a big bowl.
2. Add the oil and then water bit by bit until you get the consistency of a soft bread dough. The mixture must still be quite sticky.
3. Place the dough on a floured surface and gently knead for 5-10 minutes. You may need to add a little more flour to the dough to prevent it sticking to your fingers.
4. Place the dough in a clean bowl and cover with a cloth and set aside in a warm spot until the dough is double in size.
5. Divide dough into portions and mould into balls
6. Deep fry a few vetkoek at a time until golden brown over a medium/low heat.

Curry:

1. Heat 5 tbsp of oil in an ovenproof casserole and fry the lamb mince until well browned on the outside.
2. Remove and keep to one side. Wipe out the pan and add the remaining oil.
3. Add the mustard seeds (they will pop), chillies and ginger. Stir-fry for a few minutes.
4. Add the onions and cook until light brown.
5. Add the curry powder and fry for a while to release the aromas.
6. Add the chopped tomato and the coconut milk.
7. Bring to the boil, season lightly with the sea salt and freshly milled black pepper.
8. Put the lid on the casserole and simmer gently in the oven or on the hob.
9. When all components are ready, plate up.

Serve and Enjoy! Yum.Me!