Gem Squash Stuffed with Braised Mince is a traditional South African recipe (from the Cape Malay community) for a classic dish of a gem squash stuffed with a beef mince and baked bean mixture before being oven baked. The full recipe is presented here and I hope you enjoy this classic South African version of: Gem Squash Stuffed with Braised Mince.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Indian dish that has become a part of South African Cape Malay cuisine.
Ingredients:
4 tsp sunflower oil
4 large gem squash
1 onion, thinly sliced
400g beef mince
1 tsp sea salt
4 whole cloves
2 tsp garlic, crushed
1 green chilli, finely chopped
400g baked beans (either home-made or tinned)
Method:
Heat the oil in a large pan. Add the onion and fry gently for about 6 minutes, or until golden brown. Add the mince along with the salt, cloves, garlic and chilli. Cook, covered, for 30 minutes, stirring occasionally, or until the meat is tender.
Stir in the beans, bring to a simmer and cook for 10 minutes.
Halve the squashes and remove the seeds. Use the beef and bean mixture to stuff the squash halves (leave any excess gravy in the saucepan). Sit the squash halves in the saucepan, cover and steam in the gravy for about 15 minutes, or until the squash is tender.
Serve hot, accompanied by white rice and drizzled with the pan gravy.
