4 cups self-raising flour
2 cups double cream plain yoghurt
1 tbsp oil
2 cloves garlic, crushed
2 tbsp Pakco Masala Curry Powder
500g beef mince
2 tins (410g each) Rhodes Quality Tomato & Onions Mix
2 potatoes, peeled and diced into small chunks
Salt and pepper, to season
1 egg, lightly beaten
Tomato & onion sambal
Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough.
On a surface dusted with flour, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside.
Heat the oil in a pot over medium heat and lightly fry the garlic with the curry powder until fragrant.
Add the mince and fry until browned before adding the tins of Rhodes Quality Tomato & Onion Mix.Season with salt and pepper to taste.
Allow to simmer for 10 minutes before adding the diced potatoes. Continue to simmer for another 40-45 minutes, until the potatoes are soft.
In the meantime, preheat the oven to 180°C and grease a large round springform baking tin.
Divide the 2-ingredient dough into 8 equally-sized balls and arrange snugly in the greased baking dish.
Brush the tops with beaten egg and bake for 20-25 minutes, until golden and cooked through.
Allow to cool slightly before removing from the tin and placing on a wooden board.
Hollow out the center of each bread roll in the loaf and spoon in some curry to fill each.
Pull apart and place each serving on a plate. Garnish with a dollop of plain yoghurt and fresh coriander, then serve alongside the bread centers and sambals and ENJOY!