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Excella Amagwinya with Curried Mince and Rice

Amagwinya with Curried Mince and Rice

Recipe by Boitumelo Mogoai
Serves : 3-6
prep time 15 min
Cooking time : 20-30 minutes
2 tbsp oil Excella Sunflower Oil, more for deep frying
1 onion, chopped
½ tsp coriander seeds
½ tsp cumin seeds
1 star anise
3 green cardamom pods
1 stalk cinnamon
1 tbsp curry leaves
1 chopped chilli (optional)
500g mince of your choice
salt and pepper to taste
2 tsp garlic paste
1 tsp ginger paste
1 tbsp curry powder
2 tomato paste
1 cup plain yoghurt
½ cup Excella long grain rice
½ cup water
½ tinned tomatoes
1 tbsp garam masala
1 kg bread dough
fresh coriander for garnish
Heat 1 tbsp of Excella Sunflower oil in a pan then brown the onion. Remove the onion and in the same pan, add the other 1 tbsp oil and fry the aromatics (coriander seeds, cumin seeds, star anise, cardamom pods, and curry leaves) until fragrant. About 1-2 min. Add the chilli if using then fry for another minute.

Move the aromatics to one side of the pan then increase the heat and add the mince. Brown the mince for about 10 minutes before removing the aromatics and adding the garlic, ginger, curry powder and tomato paste and cook for 2 minutes. Add more oil if needed.

Reduce the heat then add the yoghurt, Excella long grain Rice, water and tinned tomatoes. You can ass more water if you want a slightly runnier mince. Stir through making sure everything is incorporated before covering with a lid and simmer for 20 min. Add the garam masala in the last 2 minutes before serving.

For the amagwinya, start frying 5 minutes before the mince is ready. Shape the dough into a large ball and cut into 6 or more portions. Portions will depend on the sizes of your amagwinya. Roll each portion into a ball then fry in pre heated oil until golden brown.

Cut the amagwinya in half and spoon the mince filling inside and garnish with some coriander and Enjoy!

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