Recipe by Chef Mbombi
This main dish salad is ideal for a casual weekend meal, with some crusty bread on the side. It also makes a good, packed lunch for work.
1.To cook the mince and mushrooms: heat the oil in a pan over medium heat. Add the onion and garlic and fry for 5 minutes. Add mince, salt and pepper and stir-fry for 2–3 minutes, until browned. Add the mushrooms, tomato paste and spices and continue to cook for 5 minutes. Add the stock and cook for 3–4 minutes more, until thickened. Keep warm. TOP TIPS:
Ingredients
Instructions
2.To cook the mashed potatoes: boil the potato chunks in salted water until soft, about 10 minutes. Remove from the heat and drain. Return the potatoes to the pot whilst still hot, add the butter, and the milk bit by bit, mashing until smooth. Season to taste with salt and pepper and keep warm.
3.To serve: spoon a layer of mash into the kota. Drizzle over the atchaar then add some mince. Finish with the grated cheese and/or some fresh herbs. Replace the bread ‘lid’ and serve while hot.
1.Instead of beef stock, combine ½ teaspoon Bisto powder with ¼ cup boiling water.
2.Reheat any leftover mince and mash in the microwave for a quick meal.
