Vetkoek with Curried Mince

Method

For the Vetkoek:

• In a bowl, combine the flour, sugar, yeast, and salt.
• Slowly add the lukewarm water while mixing until you have a shaggy dough.
• Transfer to a floured surface and bring the dough together. There’s no need to knead unless you want to use the dough immediately. If using the dough on the same day, knead briefly for about 5 minutes, then cover and let it proof for 40 minutes.
• If leaving overnight, transfer the dough to a bowl and cover with plastic wrap. Let it proof in the fridge overnight.
• When ready to make the vetkoek, preheat your oil in a large heavy-based pot to 180°C. Divide the dough into equal-sized pieces; aim for a ball just under the size of a tennis ball. Flatten each ball to ensure even cooking.
• Place each flattened ball into the oil and cook until golden brown, flipping as needed.
• Place on a cooling rack to drain any excess oil. Repeat the cooking process until all the dough is cooked.



For the Curried Mince:

• In a medium pot, heat the olive oil over high heat.
• Add the minced beef and fry until browned (this may take some time). Add the diced onion and fry until soft.
• Stir in the garlic, ginger, smoked paprika, black pepper, ground coriander, ground cumin, and curry powder. Cook for 5 minutes, stirring constantly.
• Add the tomato paste and cook for another 2 minutes.
• Stir in the chutney or jam and water, then lower the heat to low. Add salt to taste. Cover and simmer for 30 minutes.
• Add the diced potatoes and mixed vegetables, mixing through.
• Cover and cook for an additional 30 minutes. The curry should be thick with very little water left. If it’s too watery, uncover and simmer until you reach the desired consistency.



To serve:

• Cut the vetkoek in half and fill with the slightly cooled curried mince mixture or any savoury filling of your choice (such as chicken mayo or ham and cheese).
• For a dessert option, spread golden syrup or jam onto the vetkoek and enjoy!