Roosterkoek with curry mince

Deur Herman Lensing, SARIE KOS Winter 2010

Roosterkoek with curry mince Foto’s: Donna Lewis Galery

You can use shop-bought dough.

(12-14 griddle cakes)

  • 15 ml olive oil
  • 15 ml butter
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 45 ml curry powder
  • 15 ml turmeric
  • 15 ml ground coriander
  • 15 ml mixed spices
  • 500 g ostrich mince
  • 1 potato, peeled and diced
  • 100 ml water
  • 15 ml apricot jam
  • salt and freshly ground black pepper
  • extra flour for rolling
  • 1 kg dough

Heat olive oil and butter in a pan until warm. Add onion and garlic and fry lightly until golden brown. Add spices and fry another 5 minutes. Add mince and stirfry for 8-10 minutes or until nearly cooked. Add potato cubes and water. Reduce heat and simmer slowly for about 15 minutes until the potato is cooked. Stir in apricot jam and season well with salt and pepper to taste. Sprinkle flour on working surface and, using your fingertips, press the dough to a thickness of about 2 cm. Cut out circles of 5 cm x 5 cm. Barbeque over hot coals, about 10-15 minutes per side, until golden brown and cooked. Serve warm with extra mince.

HINT: If you don't want to make a fire, you can make the cakes in a griddle pan.

  • Assistent Melissa Pecoraro

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