Middlecut with Curried Lentils & Sweet Potato


Ingredients


  • 1 x 400g can Saldanha Middlecut
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 medium carrots, chopped
  • 1 tsp garlic, crushed
  • 1 tsp ginger paste
  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 2 cups of lentils, cooked
  • 1 cube chicken stock, crumbled
  • 2 tsp Rajah curry powder, heaped
  • 2 tbsp mayonnaise
  • 4 rotis
  • 2 tbsp oil for frying
  • 2 tbsp parsley, freshly chopped


Method

  • Fry onion, garlic, ginger, curry powder and tomato in oil until soft.
  • Add the crumbled chicken stock cube, sweet potato and carrots and cook for 15 minutes.
  • Stir occasionally, adding a little water when needed until sweet potato and carrots are soft.
  • Add 2 tbsp mayonnaise and mix through.
  • Add the cooked lentils and the can of middlecut.
  • Mix gently for flavours to blend.
  • Sprinkle with chopped parsley.
  • Serve in a roti with sambals.