COVID-19 Corona Virus South African Resource Portal -



Prep 15 mins
Cooking 25 mins
Serves 4

Is it only my family that has prescribed to the notion of “Monday Mince” for as long as I can remember? And why can’t I recall there being anything tagged for any other day of the week? Old fashioned, yes perhaps, but there is something comforting in knowing that Mondays’ dinner requires little thought, so I hate to say it – but the tradition lives on.

Of course, my inner non-conformist shouts “change it up” and so…I add spice. I experiment with flavour and ditch Spag Bowl and Meatloaf for Babotie, and just recently, Bombay Madras Dumplings…A slightly exotic take on the more mundane meatball recipe without compromising on the crux of the “Monday Mince” concept that is maximum comfort with minimum effort! Made even easier by simply having to reach into my spice rack for an attractive little black number that is a tin of Cape Herb & Spice Madras Curry Seasoning from their Curry Originals range of three. A beautifully balanced combination of the usual fragrant suspects used in a traditional Southern Indian Madras blend adds all I need to lift my dish out of the ordinary. And suddenly, Monday’s dinner becomes a finger licking family treat…literally, tuck in and have plenty of napkins at the ready…


Heat your oven to 190˚C, with the rack set to centre.

Toss the mincemeat, garlic, spring onions, parsley, bread crumbs and curry seasoning into a large bowl. Drizzle over some olive oil followed by the beaten eggs, and then get your hands dirty as you mix it all together, well. Season, mix again and roll into balls - think squash balls – a decent bite size. get the kids stuck in here if you dare. Place a cooling rack upside down into a roasting tray so as to allow for the fatty juices to drop away from the dumplings as they cook. Arrange your dumplings onto the tray and pop into the oven for 20-25 minutes. Keep an eye on them – you would do best by removing them from the oven when pink in the centre as meatballs are renowned for being dry even is slightly over cooked. Add a grind of sea salt with a last minute squeeze of lime before serving, to add a welcome tang.

For the yoghurt: squeeze the remaining 3 lime quarters into the yoghurt and add the fresh mint – stir well. Garnish with lime rind derived by finely grating the rind of the used lime pieces.

Heat your cocktail rotis in a hot (griddle) pan until warm and soft, and serve immediately.

To assemble - tuck a dumpling into the folds of your roti and drizzle with dollops of lime yoghurt. Perfect for a light meal for a family of four, or finger snack for a few extra.   

Recipe concept, styling and photography by: Nancy Hoepner |