Ingredients

Method

• 6 large potatoes 
• salt, for sprinkling 
• 2 T oil 
• 1 onion, finely chopped 
• 3 cloves garlic, crushed 
• 500 g boerewors, casings removed 
• 1 t ground cumin 
• 1 t smoked paprika 
• 2 t ground coriander 
• 1 T tomato paste 
• 410 g can chopped tomatoes 
• 1 T sugar 
• plain yoghurt, for serving 
• 60 g Cheddar cheese, grated, for serving 
• 100 g pickled jalapeños, for serving 
• 7 g coriander, chopped, for serving 
For the caramelised onions: 
• 2 onions, finely sliced 
• 2 T butter 
• ¼ cup chutney 
• a pinch salt

Method

Ingredients

1. Preheat the oven to 200ºC. Prick the potatoes with a fork and sprinkle with salt. Roast for 1 hour or until soft.
2. Heat the oil in a pan over a medium heat and sauté the onion and garlic for 8 minutes or until soft. Add the boerewors, break up with a spoon and brown all over.
3. Stir through the cumin, paprika, coriander and tomato paste and cook for 2 minutes. Add the chopped tomatoes and sugar and simmer for 10–15 minutes.
4. To make the caramelised onions, sauté the onions, butter, chutney and salt over a low heat until soft and sticky.
5. To serve, split open the potatoes and spoon in the mince. Top with the yoghurt and cheese and grill for 3 minutes or until the cheese has melted and is bubbly. Top with the jalapenos and coriander.

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