Curry mince

Sweet curry mince for curry and rice, vetkoeke and jaffles.

Ingredients
oil for frying
1 medium onion, chopped
30 ml (2 T) curry powder
7.5 ml (½ T) turmeric
500 g mince
salt and pepper, to taste
2 medium potatoes, cut into small blocks
200 ml chicken stock
45-60 ml (3-4 T) apricot jam
15-30 ml (2-3 T) chutney
7.5 ml (½ T) lemon juice
½-1 cup mixed frozen vegetables

Method
Sauté the onion in a bit of oil until soft and translucent. Add the curry powder and turmeric, continue to mix.  Add mince and fry until done, flavour with salt and pepper.  While the mince cooks, boil the pieces of potato in water with a bit of salt until almost done. The potatoes shouldn’t be too soft.

Add the chicken stock, apricot jam, chutney and lemon juice to the mince and let it cook for a few minutes.  Add the cooked potatoes and frozen vegetables to the mince mix.  Lower the heat and simmer for 10-15 minutes.  Serve with rice, or vetkoeke, or in jaffles.

Serves ± 6 with rice, more with vetkoeke or jaffles.