South Africa’s favourite curry mince gets a chakalaka spin. Hearty and delicious winter cooking.

Ingredients

• 30 ml (2 Tbsp.) Sunflower oil
• 1 Onion, chopped
• 500 g Beef mince
• 30 ml (2 Tbsp.) Packo Mild & Spicy Masala Curry Powder
• 1 Garlic clove, crushed
• 5 ml (1 tbsp) Ginger root, grated
• 1 x 410 can Rhodes Quality Mild & Spicy Chakalaka
• 250 ml (1 cup) Prepared beef stock
• 3 Potatoes, peeled and chopped
• Salt and freshly ground black pepper

To serve: Rice, chutney, sliced banana,Fry the onion in the oil until soft and golden.

Method

1. Add the mince and brown lightly.
2. Add the Packo Mild & Spicy Masala Curry Powder, the garlic and the ginger and fry for a few minutes more.
3. Add the Rhodes Quality Mild & Spicy Chakalaka and the stock and bring the mince to the boil.
4. Add the potatoes, reduce the heat and simmer gently until the potatoes are cooked through.
5. Season to taste.
6. Serve over cooked rice with chutney and sliced bananas on the side.