Curried Beef Mince with Corn Bread

My own bunny chow.... 

Serves: 8
Preparation:  20 minutes
Cooking Time: 30 minutes

Ingredients:

For the Cornbread:

• 2 x 410 g tins creamed sweetcorn
• 4 eggs, lightly beaten
• 1 tsp salt
• 2 tsp dried sage
• 60 g margarine, melted (+ extra for greasing the baking tins)
• 125 ml Amasi
• 700 g self-raising flour

For the Curried Mince

• 15 ml cooking oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 green pepper, diced
• 30 ml steak & chop spice
• 30 ml medium curry powder
• 750 g lean beef mince
• 1 x 400 g tin whole peeled tomatoes
• handful coriander

Method:

1. Preheat the oven to 180°C. Grease 4 x 400g capacity tins with melted margarine.
2. Whisk the sweetcorn, eggs, salt, sage, margarine & Amasi together in a large bowl. Add the self-raising flour & stir until just combined.
3. Divide the dough between the tins and bake in the oven for 30 minutes or until golden brown & a cake tester comes out clean.
4. Heat the cooking oil in a frying pan over medium-high heat. Fry the onion, garlic & green pepper for 5 minutes or until softened.
5. Add the steak & chops spice, curry powder & mince. Fry for 8-10 minutes or until golden brown.
6. Add the whole peeled tomatoes. Bring to the boil, lower the heat & simmer for 20 minutes.
7. Cut the tops of the corn bread off and hollow each one out. Serve the loaves filled with the curried mince and fresh coriander. 

Credit: Robertson's Spices