Recipes CAPE MALAY SLOPPY JOES

CAPE MALAY SLOPPY JOES

Prep 20 mins
Cooking 40 mins
Serves 6

No electricity? No problem, because this month we’re focusing on one-pot wonders you can cook on a single gas cooker top! We give that American classic, Sloppy Joes, a Cape Herb & Spice makeover with our famous Cape Malay Curry Spice. It’s the Bo-Kaap meets the USA and it’s a mid-winter winner the kids especially will love.

- WHAT YOU WILL NEED -

  • 1 jalapeno chilli or any other mild green chilli, finely sliced
  • third of a cup raisins or sultanas
  • chutney
  • 1½ cups water
  • 6 soft white rolls
  • 2 bay leaves
  • FOR SERVING
  • 4 Tbsp chutney
  • small pinch of salt
  • 4 Tbsp Cape Herb & Spice CAPE MALAY CURRY
  • juice of half a lime
  • ½ tsp salt
  • FOR THE SLOPPY JOES
  • 2 Tbsp tomato paste
  • large handful (20g) coriander, chopped
  • 1 tsp finely grated fresh ginger
  • medium red onion, finely sliced
  • 2 cloves garlic, finely minced
  • punnet of baby tomatoes, quartered
  • 1 large onion, finely chopped
  • FOR THE SALSA
  • 2 Tbsp vegetable oil
  • 750g beef mince (or use lamb mince for a real treat!)

- METHOD -

Heat a large thick-based saucepan with the oil and add the mince. Cook on high heat until brown (try not to stir it too much initially, you want some crustiness developing on the bottom, it’s pure flavour!). Add the onions and continue stir-frying for a further two minutes.

Now add the garlic, ginger, tomato paste, Cape Malay Curry Spice and salt and fry for a further minute. Add the chutney, water and bay leaves. Pace a lid on, turn the heat to the lowest possible setting and cook for a good 40 minutes. Add the raisins halfway through the cooking process. (Cook’s note: Despite its name, a Sloppy Joe should actually not be swimming in liquid, it should just be pleasantly moist. So check the mince from time to time during cooking and add only small splashes of water if need be.)

To make the salsa, mix all the salsa ingredients together. To assemble the Sloppy Joes, slice the bread rolls in half, top with lots of mince, then a very generous few spoonfuls of the salsa. A last drizzle of chutney, pop the top of the bread roll on and tuck in. This is hearty eat-with-your-hands stuff, so give your cutlery the night off.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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