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Curried mince pie

I rec­om­mend that you use lean mince with this pot, spe­cially if you are health con­scious. The cheese also adds to the oili­ness, but that is prob­a­bly the rea­son why I find this pot so tasty.


30 ml but­ter
1 chili||
2 star aniseed
1 large onion, chopped
3 cloves gar­lic, finely chopped
1 Tspoon fresh gin­ger, finely chopped
1 chopped green pep­per
500g mince
1 banana
2 tspoons curry pow­der
125g mush­rooms
12 cup beef stock, with 2 tspoons cake flour mixed in
salt and pep­per to taste


Melt the but­ter in your flat bot­tomed “potjie” (cast iron pot). Add the onions, star aniseed, gar­lic, gin­ger and chili. Fry until the onions become translucent.

Then add the mince, salt and pep­per and fry until it starts brown­ing. Now add the peppers,banana and mush­rooms. Also add the stock. Let this sim­mer slowly until it is almost done.


12 cup Bul­gar­ian yogurt
1 egg, beaten
4 tpoons cake flour
12 tspoon curry pow­der
12 tspoon turmeric
hand­ful grated ched­dar cheese

Mix all of these ingre­di­ents well, except the cheese. Pour this evenly over the mince. On top of this spread the cheese. Put the lid back on the pot, and a gen­er­ous help­ing of coals onto the lid. Ensure that you don’t have to much heat under the pot, in case it burns.

Gar­nish with chopped baby tomatoes.

Serve with rice and a salad.

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