Spicy and fragrant mince curry, packed with beef mince, potatoes and peas. A humble and effortless, yet classic Cape Malay dish. Few things beat a warm, flavourful curry. My husband and I both love anything spicy, so Cape Malay, Indian and Thai curries make regular appearances at our dinner table.
It's a mouthwatering meal that's so easy to rustle up. Don't be intimidated by the list of ingredients. It really is a very simple recipe that'll be ready in no time at all. If it's your first time making this curry, simply follow this recipe step-by-step. You won't be disappointed, and soon it'll feature as a staple in your recipe repertoire.
It's also perfect when you need to feed a crowd. Use it as a main dish, or as a filling in rotis or vetkoek (deep-fried bread). Freeze any extra mince in batches. I normally remove the potatoes as I don't enjoy potatoes that have been frozen and reheated. You can then use it later as a topping on baked potatoes, or simply enjoy it on tasty toasted sarmies.