Mildly Curried Beef Mince

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A mild, well rounded and flavourful curry is easily within reach of any cook, experienced or not. However, balance is important – as with all things in life. A good curry is a symphony of complimentary flavours, aromas and texture, all working in unison to excite the senses and whet the anticipation.

Sweetness, saltiness, a tad of bitterness and a dash of sour all have to rest on an unmistakable undertone of savouriness. A good curry also requires a bit of time, effort and attention. Yet curries are generally quite flexible and tolerant of what goes into the mix as long as the cook maintains a measure of self control. In general, nothing is cast in concrete. It all depends on the cook’s sense of adventure, boldness and, sometimes, the patience of fellow house members.

Today’s recipe is fairly classical. It emphasizes the distinctly South African style where relatively simple flavour elements are characteristically combined with sweet and sour components (sugar and vinegar) and is then rounded off with prominently aromatic turmeric.

This style has its roots in the rich Cape Malay culture of Cape Town and surrounds. However, historically, generations of farmers’ wives and church fête ladies – far away from the vibrant Cape culture – did not have access to ‘exotic’ ingredients such as tamarind paste, lime juice, curry plant leaves and jaggery. Consequently the original concept was adapted to what was at hand on the far off Free State plains: apricot jam and brown vinegar for example.

Thus we came to have the typical, modern school bazaar (or fund raising event) curry so highly popular wherever our communities meet socially, food stalls are allowed and a dash of financial profit is at stake. Characteristically stretched by adding veggies to the meat and serving it on yellow rice, vetkoek (deep fried dough), roosterkoek (griddle cakes) or in jaffles.

MILDLY CURRIED BEEF MINCE

– PRINT RECIPE –

Recipe yields:	Preparation time:
4 – 6 Portions	± 45 minutes

Ingredients:

Medium onions, cut into small dice	2
Medium potatoes, peeled & cut into small dice	1
Sunflower oil	45ml
White sugar	15ml
Spice Mix 1:
Robertsons RAJAH Flavourful and Mild Curry Powder	5ml
Dried garlic flakes	5ml
Ground cumin	1.2ml
Ground fenugreek	1.2ml
Lean topside mince, at room temperature	500g
Hot water	120ml
Spice Mix 2:
Turmeric powder	7.5ml
Salt	7.5ml
Corn flour (Maizena)	2.5ml
Garam masala spice	1.2ml
Cider or apple vinegar	30ml
Frozen garden peas, defrosted and rinsed	100g

Fenugreek Spice, Whole and Ground

Method:

1.           Sauté the onions and potatoes in the oil over medium heat in a largish, uncovered pan. Stir frequently as the potatoes has a tendency to stick. Add the sugar when the onions start to brown. Sauté for a further 4 -5 minutes until the onions are well browned.

2.           Mix the components of Spice Mix 1 together and sprinkle it over contents of the pan. Stir thoroughly and continuously. The spices will stick to the bottom of the pan. Scrape the pan frequently. Sauté for 2 – 3 minutes or until the spices become fragrant and prominent.

3.           Add the topside mince and break it up in the pan using two wooden spoons. Stir continuously to thoroughly mix all the ingredients. Frequently scrape the bottom of the pan using the juices released from the braising mince to pick up any stuck spices or vegetables. Add the hot water once the braising minced meat starts to colour. Mix through.

4.           Cover the pan, turn the heat down and simmer for ± 15 minutes or until the pinkishness of the meat disappears. Stir through frequently.

5.           Uncover the pan and mix the ingredients of Spice Mix 2 together, using a small whisk, in a suitable bowl. Add extra water, if necessary, to turn the mixture into a runny paste. Scrape this paste to the simmering pan and stir thoroughly. Simmer a further 4- 5 minutes to allow the sauce to thicken somewhat.

6.           Remove from the heat, adjust for seasoning (if required), cover and set aside to rest 5 minutes before serving.

Comments:

¨       Traditionally, mild curry mince is served on yellow rice or fragrant Basmati rice, accompanied by fruit chutney, sliced bananas and – sometimes – grated, desiccated coconut (an abhorrent habit in my opinion). Here it is served on samp, another South African staple and somewhat lesser favorite starch.

¨       Spread any cold, left over curry mince on your sandwiches for work or school tomorrow. Add a dash of tangy chutney for excitement. Hide from your coworkers when consuming the sandwiches.

¨       The curried mince improves overnight in the refrigerator as the flavours mature and evolves. Sadly, from day 3 onwards it’s down hill all the way.

© RS Young, 2017

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Note:

Post updated on 2024.02.22 to include:

1. The updated Recipe for downloading as a PDF file, and

2. Recipe Title and Print Recipe, Recipe Index and Facebook & Pinterest follow links.

Mild Curry Beef Mince on Samp