26 May Curried Meatballs with Vetkoek
Ingredients
Curried Meatballs
- 1,5 kg Boerewors meat, rolled into 12 meatballs
- Some butter and olive oil for frying
- 1 Onion, peeled and chopped
- 4 Garlic cloves peeled and grated
- 2 tablespoons Freshly grated ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 tablespoons of your favourite curry powder
- 1 tin chopped tomatoes
- 1 tin coconut cream
- 2 teaspoons brown sugar
- 1 bay leaf
- Salt and pepper to taste
Vetkoek
- 500 grams white bread flour
- 1 teaspoon sugar
- 40 ml Butter
- 1 teaspoon salt
- 10 grams (1 sachet) instant yeast
- About 625ml of luke warm water
- Sunflower or Canola oil for deep frying
Instructions
Curried Meatballs
- Melt the butter and olive oil in a frying pan and brown the meatballs. Remove from the pan and keep aside.
- Add some more butter and olive oil to the pan and add the onion, garlic and ginger.
- Fry until cooked and slightly browned and add the turmeric, cumin and curry powder and cook until fragrant.
- Add the chopped tomato, coconut cream, sugar and bay leaf and season to taste.
- Cook for 10 minutes before adding back the meatballs.
- Cook for another 10 minutes or until the sauce has thickened. Season to taste and serve with the vetkoek.
Vetkoek
- Mix the flour, salt, sugar and yeast together and rub in the butter until it resembles fine bread crumbs.
- Add the water bit by bit until it forms a dough.
- Knead for about 5 minutes until the dough is elastic and smooth.
- Cover and rest for 15 minutes.
- Divide the dough into 18 dough balls, place on a prepared baking tray and cover.
- Let proof for until doubled in size.
- Fry in medium hot oil until browned on both sides and cooked.
- Serve with the curried meatballs.