SALWAA’S BEANS AND MINCE CURRY
Salwaa’s Cape Malay Cooking – Keeping our heritage alive since 2011!
- 1 kg beef / mutton mince
- 1 – 2 tins of white kidney beans
- 1 onion, chopped
- 1 tablespoon tomato paste
- 3 cloves fresh garlic, finely chopped
- 1 teaspoon fresh ginger
- 1 teaspoon ground jeera/cumin
- 2 teaspoons ground koljana/coriander
- 2 teaspoons leaf or roasted masala
- 1 stick cinnamon
- 3 cardamom seeds
- 5 curry leaves
- 1 teaspoon chilli powder, optional
- 1 teaspoon turmeric/borrie
- 2 green chillies, chopped (you can add more or less) optional
- salt or to taste
- 2 tablespoons cooking oil
- chopped green dhanya for garnish
Heat oil in a pot add the cinnamon, curry leaves and cardamom.
Add the chopped onion, braise until light brown and the onions are translucent.
Add garlic, ginger, chillies and tomato paste.
Add spices and salt.
Simmer for 5 minutes until spices are well blended.
Add mince meat and cook over low heat about 15 minutes
Adding little bit of water if necessary.
Add a tin or two of white kidney beans and little water and cook for a further 5 minutes.
Add the chopped onion, braise until light brown and the onions are translucent.
Add garlic, ginger, chillies and tomato paste.
Add spices and salt.
Simmer for 5 minutes until spices are well blended.
Add mince meat and cook over low heat about 15 minutes
Adding little bit of water if necessary.
Add a tin or two of white kidney beans and little water and cook for a further 5 minutes.
Garnish with fresh chopped dhanya.
Serve with roti, white rice or bread and a onion and tomato sambal.
Enjoy.
Recipe posted and photo: Louise Groenewald
Category:
