Curried mince with saambals Picture: Chris Collingridge 242


Serves 4

16 large cabbage leaves plus a few extra

200ml white rice

500g lamb mince

1 onion, finely chopped

10ml chopped garlic

10ml ground coriander

10ml ground cumin

5ml ground allspice

45ml chopped parsley

10ml salt

a good grinding of black pepper

400g can of chopped tomatoes

500ml chicken stock

60ml lemon juice

Put the cabbage leaves into a large bowl and pour boiling water over them. Cover and set aside for 15 minutes or until soft and pliable. Remove the leaves and pat dry. Cut out the thick central vein from the leaves in a V-shape.

For the filling, combine rice, lamb, onion, garlic, spices, parsley and seasoning.

Overlap the cut edge to make the leaf whole again. Place about two heaped spoonfuls of filling on to the base of the leaf. Roll up, securely folding in the sides. Repeat until the filling has been used up.

Line base of a pot with a few extra wilted cabbage leaves. Pack the filled rolls into the pot, making them fit snugly.

Pour over the tomatoes and stock. Place a saucer on top of the rolls to keep them in place while cooking. Simmer, covered, for 90 minutes.

Remove the rolls from the pot. Discard the cabbage leaves lining the pot and puree the remaining sauce with a hand blender.

Serve the cabbage rolls with the sauce.


Makes 4

1 onion, peeled and roughly chopped

10ml chopped garlic

10ml grated ginger

1 red chilli, seeded and chopped

250ml fresh white breadcrumbs

500g chicken mince

45ml sweet chilli sauce

salt and pepper

60ml chopped coriander

45ml olive oil for frying

4 bread rolls

lettuce for serving

sliced tomato for serving

sliced red onion for serving

Combine the onion, garlic, ginger, chilli, bread, mince, sweet chilli sauce, seasoning and coriander in the bowl of a food processor and pulse until well mixed. Divide the mixture into four portions and shape into patties.

Heat the oil in a frying pan and add the patties. Cook over a medium heat until golden brown on both sides and cooked through.

Serve on toasted buns with lettuce, sliced tomato and red onion. Drizzle with extra sweet chilli sauce if desired.


Serves 4


500g pork mince

10ml sesame oil

5ml chopped garlic

5ml chopped ginger

15ml plum sauce

15ml soy sauce

2 small baby marrows, grated

1 carrot, grated

salt and pepper

shallow oil for frying the meatballs


500g egg noodles

30ml olive oil

5ml chopped garlic

5ml chopped ginger

125g broccoli florets

125g baby corn, halved

125g sugar snap peas, halved

80ml sweet chilli sauce

30ml soy sauce

30ml plum sauce

chopped coriander for serving

MEATBALLS: Combine all the ingredients except oil and mix well. Shape the mixture into balls and fry in shallow oil until golden brown and cooked through. Drain and set aside.

NOODLES: Pour boiling water over the noodles and set aside for about 20 minutes until soft. Drain.

Heat the oil in a frying pan and fry the garlic, ginger, broccoli, corn and snap peas for a few minutes. Add the noodles to the pan.

Return the meatballs to the pan and add the sweet chilli sauce, soy sauce and plum sauce.

Cook for a few minutes until the noodles are well coated with the sauce.

Serve sprinkled with coriander.


Serves 4

30ml oil

1 onion, chopped

10ml chopped garlic

15ml chopped ginger

10ml ground cumin

10ml ground coriander

5ml turmeric

3ml ground chilli

500g beef mince

250ml beef stock

250ml frozen peas

salt and pepper

60ml chopped coriander

basmati rice to serve


½ cucumber, peeled, seeded and diced

250ml thick Greek yoghurt

45ml chopped mint

salt and pepper


2 tomatoes, seeded and diced

1 small green pepper, chopped

½ red onion, finely chopped

salt and pepper

30ml chopped coriander

30ml olive oil

Heat the oil and fry the onion, garlic and ginger for a few minutes. Add the spices and fry until fragrant.

Add the mince and cook, stirring to break up the lumps. Fry until golden in colour. Add the stock, peas and seasoning and simmer, covered, for 15 minutes.

Stir in the coriander and serve with basmati rice and sambals.

CUCUMBER SAMBAL: Mix all the ingredients together.

TOMATO SAMBAL: Combine all the ingredients and mix well.


Serves 4

500g beef mince

10ml chopped garlic

3 spring onions, finely chopped

1 carrot, grated

2 baby marrows, grated

60ml chopped basil

250ml fresh white breadcrumbs

salt and pepper

45ml olive oil

250g pasta, cooked according to instructions

500ml tomato passata

375ml grated cheddar cheese

125ml grated Parmesan cheese

Combine the mince, garlic, onion, carrot, baby marrow, basil, breadcrumbs and seasoning and mix well.

Shape the mixture into balls and fry them in the olive oil until browned all over. Remove and set aside.

Combine the pasta with the tomato passata and cheddar cheese.

Add the meatballs and toss well to combine.

Pour the mixture into an ovenproof baking dish and sprinkle with Parmesan cheese.

Bake at 180°C for 30-40 minutes until the cheese is golden brown. - The Star