Boerwors Maalvleis Kerrie (Boerwors Minced Meat Curry)

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Boerwors Maalvleis Kerrie (Boerwors Minced Meat Curry)

Boerwors Maalvleis Kerrie (Boerwors Minced Meat Curry) is a traditioinal South African recipe for a classic and simple to make curry of potatoes, courgettes, boerwors and ground meat in a tomato base finished with apricot jam. The full recipe is presented here and I hope you enjoy this classic South African version of: Boerwors Minced Meat Curry (Boerwors Maalvleis Kerrie).

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Serves:

Rating:

Tags : Curry Vegetable Recipes South-africa Recipes

This is a classic Afrikaaner curry from South Africa, that makes a curry from cooked boerwors (South African sausage) and minced (ground) meat. The meat could be beef, mutton, venison or even ostrich depending on the season and where you are.

Ingredients:

1 onion, chopped
2 tbsp of oil
2 green chillies, chopped (finger chillies, typically)
½ green bell pepper, chopped
1 garlic clove, crushed
1 tsp ground coriander
1 tsp cumin
1 tbsp curry powder (Madras curry powder or Cape Malay curry powder is typical)
400g tin chopped tomatoes
2 tbsp tomato purée (paste)
250ml (1 cup) of water
Salt and freshly-ground black pepper, to taste
4 tbsp apricot jam
500g cooked boerewors, cut into pieces
500g minced (ground) meat (cook separately beforehand and drain of any excess liquid)
6 small courgettes (zucchini) sliced into rounds
10 cherry tomatoes
2 potatoes, diced and cooked until just tender
fresh parsley, chopped, to garnish

Method:

Place a pan (typically a cast iron casserole [Dutch oven]) over medium heat. When hot add the oil and use to fry the onion until soft and translucent (about 5 minutes).

Add the chilli, garlic, bell pepper, courgette, coriander, cumin, tomato puree and curry powder. Stir well to combine and fry for 3-5 minutes.

Now the tomatoes and water, stir well then bring to a boil. Reduce to a simmer and cook for 25 minutes until the sauce has thickened nicely.

Season to taste with salt and black pepper then stir in the apricot jam.

Add the boerewors, minced meat and potatoes, return to a boil, reduce to a simmer and cook slowly for about 25 minutes. (Alternatively transfer to a slow cooker and cook on high for 60 minutes or low for 4 hours).

To finish, stir in the chopped parsley and serve on a bed of rice. Accompany with a salad and plenty of freshly-baked bread to mop up the pan juices.