LK's Products You'll Need

• Silicone Basting Brush
• No.12 Bake Pot
• Frying Pan with Wooden Handle
• Wooden Spoon (bamboo - 350mm)

Ingredients

For the Dough

• 2 Cups lukewarm water
• ¼ Cup white sugar
• 1 Packet active dry yeast
• 7 Cups all-purpose flour
• 2 tsp. Salt
• 3 Cups oil, for frying

For the Curried Mince

• 1kg Beef mince
• Few potatoes, finely chopped into small dice
• 2 Large onions, chopped
• 3 Carrots, chopped
• 2 Large tomatoes, chopped
• 1 Sachet tomato paste
• 1 tbsp. Chutney
• 1 tsp. Sugar
• 1 Beef stock
• 1 tsp. Garlic, crushed
• 250g Frozen peas

For the Spice Mix

• Garam Masala
• Curry Powder
• Turmeric
• All Spice
• Ground Coriander
• Salt & Pepper, to season

Directions

1. In a small bowl, mix lukewarm water, sugar, and yeast. Allow mixture to stand until yeast softens and bubbles slightly about 5 minutes.
2. In a large bowl, sift together the flour and salt.
3. Gently pour the yeast mixture over the flour mixture and knead until the dough is elastic and has a smooth texture. This may take 5 to 7 minutes.
   Tip: In small amounts, add lukewarm water to the dough while mixing after each addition. A soft but not sticky dough will start to form – similar to bread dough.
4. Lightly brush the dough mixture with oil using LK’s Silicone Basting Brush. Cover the bowl with a damp cloth or plastic wrap and let the dough rise until doubled in size- about 45 - 50 minutes.
5. In LK’s Frying Pan with Wooden Handle, add a dash of oil, the mince and spices. Stir and break the lumps in the mince using LK’s Wooden Spoon. Fry until mince is brown and has a crumbly texture.
6. Add the sliced onions and leave to fry with the mince until the onion starts to soften.
   Tip: Covering the pan with a lid and leaving it on low heat for 3 to 4 minutes, softens the onions nicely.Covering the pan with a lid and leaving it on low heat for 3 to 4 minutes, softens the onions nicely.
7. Add the sliced tomatoes and tomato puree, along with the chutney and the sugar and salt. Continue stirring until the tomatoes soften.
8. Add the carrots, potatoes and beef stock, and leave to simmer with the lid on for 45 - 50 minutes- everything should be cooked through and juicy. If there’s too much liquid in the mince, for the last 10 minutes, remove the lid from the pot which allows liquid to evaporate.
9. Lastly, add the frozen peas and stir through using your wooden spoon. Keep the curry warm by leaving it on low-heat.
10. Brush your hands with a little oil and pinch off a piece of dough about the size of a tennis ball (medium-sized balls) and roll until smooth. Set aside the balls on a floured surface and repeat with the remaining dough.
11. Over medium heat, heat oil in LK’s Bake Pot.
    Tip: To determine whether the oil is ready, gently drop a small piece of dough into it. When the dough immediately bubbles and rises to the surface, then the oil is hot enough.
12. In batches, fry 2 - 3 pieces in the hot oil for about 5 minutes per side or until golden brown. Remove from the pot using a slotted spoon and place on a paper towel which helps drain the excess oil.
13. To serve, cut the vetkoek in half and fill with curried mince. Enjoy