Amagwinya with Spicy Mince 

First make the amagwinya. In a large mixing bowl, combine the flour, salt, sugar and yeast. Make a well in the centre, and gradually add the warm water, mixing until a soft dough forms. You may not need to use all the water.

Rub your hands with vegetable oil to prevent the dough sticking, and knead it for a few minutes, until the excess dough has come away from the sides of the bowl.

Transfer the dough into a lightly greased bowl and cover with a damp kitchen towel. Leave to rise in a warm place for about 40 minutes.

Gently knock the air out of the dough, and knead for 1 more minute.

Shape the dough into balls each about the size of a golf ball. Place on a floured tray and set aside to prove for about 10 minutes.

In the meantime, heat the oil in a pot over a medium heat. To test whether the oil is hot enough, sprinkle a little flour on top. If it sizzles, the oil is ready for frying.

Carefully drop 3-4 balls of dough at a time into the oil. Turn the amagwinya over after 3 minutes to ensure that they cook evenly – they will take about 6 minutes in total.

Remove the amagwinya from the pan with a slotted spoon, and place on kitchen paper towels (or clean sheets of newspaper) to absorb any excess oil. Repeat the process with the remaining dough balls.

To make the curried mince, heat the oil in a large pan. Add the mince, and brown it over a medium-high heat until there are no traces of pinkness left in the meat.

Add the onions and garlic, and continue cooking until the onions are soft. Add the Rajah Flavourful & Mild Curry Powder and Robertsons Coriander, and cook for a further 2 minutes.

Stir in the apricot jam, then add the tomatoes, potatoes, frozen mixed vegetables and Knorrox All-in-One Spice. Cook over a medium-low heat for about 25 minutes, or until the potatoes are tender and the sauce has thickened.

To serve, slice horizontally halfway through the amagwinya, and fill each one with warm curried mince.