Bolognaise Curry with Rice
The best way to make mince taste amazing. It’s easy and very simple. Recipe from Dit Proe Soos Huis (Human & Rousseau R365 available at major book retailers).
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INGREDIENTS
- 1 x 400 ml tin of coconut cream
- 500 g lean mince
- 2 x 410 g tins chopped tomatoes
- 20 ml Cape Malay curry spice
- 20 ml toasted masala
- 10 ml whole cumin
- 30 ml olive oil
- 3 bay leaves
- 1 chopped onion
- 2 cloves of garlic
- Water
- Rice, cooked according to packet instructions
METHOD
Heat the olive oil in a medium sized Le Creuset Signature Round Casserole.
Add the onions and garlic and fry it for 3-5 minutes or until it starts turning brown. Add the spices and fry for another minute – add a splash of water now and then to release all the fragrant oils from the spices.
Add the mincemeat and fry for another 5 minutes or until it is brown. Now add the tomatoes and coconut milk. Flavour with salt and pepper.
Lower the heat and let it simmer slowly for 30-35 minutes or until the curry mix is thick and creamy, remember to stir now and then.
Serve with steamed rice of your choice. Yogurt and Chutney are also welcome at this meal!
Image and recipe courtesy of Herman Lensing.
