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750 ml self-raising flour
5 ml salt
500 ml LANCEWOOD® Double Cream Plain Yoghurt
Oil for deep frying
15 ml sunflower oil
30 ml butter
1 large onion, chopped
2 cloves garlic, crushed
A 4 cm piece ginger, grated
15 ml soft brown sugar
10 ml mild curry powder
5 ml turmeric
500 g beef mince
60 ml raisins
60 ml almond slivers (optional)
30 ml apricot jam
10 ml brown vinegar
10 ml Worcestershire sauce
125 ml water
Salt & freshly ground pepper to taste
LANCEWOOD® Double Cream Plain Yoghurt
2 – 3 bananas, sliced
Using a mixing bowl, add the self-raising flour and salt together.
Add the yoghurt and mix to a soft dough. Add a bit more flour if necessary. Shape into 12 balls.
Add 4 cm deep oil to a frying pan and heat. Gently fry vetkoek for 4 – 5 minutes per side or until a knife inserted comes out clean. Drain on absorbent paper.
Using a frying pan, heat the oil and butter and fry the onion, garlic and ginger until soft.
Add the sugar, curry powder and turmeric and fry gently for 1 minute. Add the mince and brown. Once browned, add the raisins and almonds.
Stir in the apricot jam, vinegar, Worcestershire sauce and water.
Cover and simmer over low heat for 25 – 30 minutes. Season to taste.
Serve vetkoek with curry mince, yoghurt, sliced banana, chutney and coriander.
Use LANCEWOOD® Sour Cream or LANCEWOOD® Buttermilk instead of Double Cream Plain Yoghurt
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