Gourmet Vetkoek & Mince Curry

By Monowara Mohamed Bhamjee

VETKOEK:
5&½ cups bread flour
5 Tblsp cremora(or any coffee creamer)
1&½ tsp salt
2 Tblsp sugar
1 pkt(10g) instant dry yeast
½ cup oil
1 & ½ cups lukewarm water
1 cup lukewarm milk

Method:
In a mixing bowl add the water, yeast & sugar, mix & let it sit for 10 minutes. Sift dry ingredients in a big bowl. Add the rest of liquids to the yeast mixture ,& mix well. Add the dry ingredients fist mix on slow to mix then knead well for about 10 minutes until it’s soft and like elastic. Let it rest in an oiled bowl, covered for about 2 hours. Knock it down & break off 28-30 pieces
Make a ball, then shape & pull it into a square, then let it rise again another 30 minutes. Or divide the dough in 2, roll it out to about 2cm thickness & with a pizza cutter, cut it into nice med sizes. Place it onto a floured tray & let it rest for 30 minutes
Deep fry in MED LOW oil. Not too hot or too cold. Fry till golden brown and drain well. Place in a big Tupperware with paper towels to absorb all oil.

Mince curry:
Wash and drain 1 kg mince well
Braise 2 onions in ghee & oil mixed with stick cinnamon. Elachi. Pepper corns, Whole jeero and cloves till light brown.

ADD ¼ each red, yellow & green peppers(cubed)
Add 2 Tblps ginger masala.
¼ tsp turmeric.
1 tsp Dhania.
½ tsp Jeero
1-2 Tblps Shaani Kashmiri masala crushed chillies(optional)

Braize a few minutes then. Add the mince and break all the lumps as you mix it through. Add salt to taste. Add a little water & Cook a for about 10 minutes, then braize until water evaporates. Add 1 tomato(grated) & 1-2 Tblps tomato puree.

Braise well till oil comes up then add 4 potatoes(cubed). Mix well then add enough water to cover the food, leave it to simmer.
Cook until the potatoes are soft on low heat. Garnish with fresh dhania. Please note.. I don’t use Garum masala but you can add some at the potato stage if you like the taste..

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