Would you know a South African inspired dish if you saw one?
Although this isn’t a traditional South African dish its origins is a dead giveaway by using ingredients like apricot jam, vinegar, curry powder and combining meat and fruit. When I cooked this meal, the smell instantly reminded me of home, and the food tasted like the standard “curry” on offer in Transvaal province. Oops! Transvaal doesn’t exist anymore, so let’s say Gauteng. How times have changed. I feel old.
- 2 onions, chopped
- 2 apples, cored and grated
- 8 prunes, pitted and chopped
- 1kg (2¼ lbs) beef mince
- 7.5ml (½ tbsp) salt crystals
- 2.5ml (½ tsp) ground black pepper
- 30ml (2 tbsp) cooking oil
- 3 onions, chopped
- 30ml (2 tbsp) mild curry powder
- 15ml (1 tbsp) flour
- 250ml (1 cup) brown vinegar
- 500ml (2 cups) water
- 100ml (3½ fl oz) smooth apricot jam
- 60ml (4 tbsp) brown sugar
- 2 bay leaves
- 6 bananas, peeled and sliced
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Coat an ovenproof casserole dish with cooking spray, oil or butter and set aside.
- Combine all the ingredients in a bowl and shape into balls. Transfer the meatballs to the prepared dish and set aside until ready to use.
- Heat the cooking oil in a heavy-based saucepan and sauté the onions.
- Add the curry powder and flour and cook for 1 minute.
- Add the remaining ingredients, bring to the boil, cover and simmer for 10 minutes.
- Remove the saucepan from the heat and pour the sauce over the meatballs.
- Bake for 1½ hours or until cooked.
- Serve with rice or vermicelli, chutney, tomato and onions sambal, and some green beans.
- I found the sauce a bit astringent with the massive use of vinegar. My suggestion is to start off with 125ml (½ cup) of vinegar first and see what you think, then add more if you like.
- You can prepare this dish 1 day ahead and refrigerate until ready to taste.
- Malt vinegar was used.
- Serving Size: 100g
- Calories: 94
- Sugar: 2.7 g
- Fat: 5.1 g
- Saturated Fat: 1.9 g
- Carbohydrates: 3.3 g
- Protein: 9.2 g