Stuffed Amagwinya with Spiced Beans
Nostalgia is calling…
Serves: 6 – 8 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
- 500g beef mince
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
- 1 tsp curry powder (mild or hot)
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp tomato paste
- 1 x 410g can baked beans or sugar beans in tomato sauce
- 3–4 tbsp Mrs Ball’s Jalapeño Chutney (plus extra for serving)
- Salt & black pepper to taste
- Fresh coriander, chopped (optional)
- Ready-made amagwinya, sliced open (not all the way through)
How To Make Stuffed Magwinya with Spiced Beans
- Heat the oil in a large pan over medium heat, then sauté the chopped onion until soft and lightly golden.
- Add the garlic and ginger, followed by the curry powder, paprika, cumin, and ground coriander.
- Stir well and cook for about a minute until fragrant.
- Add the beef mince, breaking it up with a spoon, and cook until browned and no longer pink.
- Season with salt and pepper.
- Stir in the tomato paste and cook for another 2 minutes to deepen the flavour.
- Add the baked beans (with their sauce) and mix in 3 to 4 tablespoons of Mrs Ball’s Jalapeño Chutney.
- Let the mixture simmer gently for 10 to 15 minutes until thick, rich, and glossy, stirring occasionally.
- Taste and adjust seasoning or add more chutney for extra heat and sweetness.
- To assemble, slice each ready-made amagwinya open (but not all the way through), spoon in a generous amount of the warm spiced filling, and top with chopped coriander and an extra drizzle of chutney if desired.