• For the Vetkoek

  • 2 cups cake wheat flour or all-purpose flour
  • 1 tsp instant dry yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp Kerrygold Oriignal Irish Butter, melted
  • 1 cup lukewarm milk
  • 2 cups vegetable or canola oil, for frying
  • For the Curried Mince

  • 500g lamb or beef mince
  • 1 tbsp canola oil
  • 1 tbps Kerrygold Original Irish Butter
  • 1 onion, finely chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 star anise
  • 1 sprig curry leaf
  • 2 tsp ginger garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2-3 tsp chilli powder
  • 1/2 tsp tumeric
  • 1/2 tsp ground fennel
  • 1/2 tsp garam masala
  • 50g tomato paste
  • 1 cup lamb or beef stock
  • 1 cup peas
  • Salt
  • Fresh Coriander
  • For the Top

  • Kerrygold Mature Cheddar Cheese, grated


Recipe by: Lorraine Maharaj (@tamarindnthyme)

For the Vetkoek

1. In a large bowl place the flour, yeast, sugar and salt. Mix it all together. Make a well in the centre of the mixture and add the melted butter and milk.

2. Use a wooden spoon and combine the ingredients. It should form a sticky dough.

3. Dust a clean surface with flour and knead the dough. It will be sticky for the first few minutes but will become less sticky as you knead. Keep kneading for 10 minutes until you have a silky, smooth dough.

4. Grease a large bowl with oil and rub some oil on the dough. Place the dough in the bowl and keep it in a warm place to rise. It should take an hour or more, depending on the weather.

5. Once the dough rises, punch it down. Divide the dough into 12 equal pieces. Roll each one into a ball and flatten in your palms until each piece is about 7cm in diameter.

6. Heat the oil on medium heat and fry the vetkoek until golden brown. Do not let them brown too quickly as the insides will not cook. You may need to adjust the heat if the oil is too hot.

7. Place on paper towels to allow any excess oil to drain.

For the Curried Mince

8. Heat the oil and butter in a pot. Add the cinnamon stick, bay leaf and star anise and fry until fragrant.

9. Add the onion and curry leaf and saute until the onion is golden brown.

10. Add the ginger garlic paste and fry for a minute until the raw smell disappears.

11. Add the cumin, coriander, chilli powder, turmeric, fennel and garam masala. Fry the spices for a minute. Add a drop of water if required to prevent the spices from burning.

12. Add the mince and the tomato paste and mix well. Add the stock and simmer until the stock reduces and you have a thick, saucy curry. This should take about 15 to 20 minutes.

13. In the last 5 minutes, you can add the peas and simmer for 2-3 minutes. Garnish with fresh coriander.

14. Break the vetkoek in halves and fill with the curried mince and sprinkle some Kerrygold Cheese on the top. You can turn on the grill function in the oven and pop the vetkoeks in for a few minutes until the cheese melts. Serve hot.

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