South African Vetkoek with Curried Mince

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1. 1Step 1: Add the flour, salt, sugar and yeast to a large mixing bowl and mix.
2. 2Step 2: Once mixed, add the lukewarm water and mix until just combined. Tip onto a clean working surface and knead for about 10 minutes. Use additional flour to bring the wet dough together - about 1/4 cup extra was used here, but you may need more or less. Be careful not to add too much flour, as you don't want the dough to be dry.
3. 3Step 3: Place the kneaded dough in an oiled bowl and cover with cling wrap. Place in a warm area for about an hour or until it has doubled in size. This is a good time to make the curried mince if you are making it.
4. 4Step 4: Section the risen dough into 4 large sections, then each of those into 4 or 5 sections depending on whether you're making large or medium vetkoeke. Roll them into balls and place on an oiled or floured tray, cover with a clean cloth, and allow to rest for about 20 minutes. Meanwhile, bring the oil to a medium heat. When the oil reaches 200 degrees Celsius, you're good to go. A steady medium heat usually works - you don't want the oil just below its smoking point.
5. 5Step 5: Pick up a dough ball and gently drop it into the hot oil, being mindful of the hot oil. Don't worry if the dough doesn't keep its shape when picked up. You want the dough to gently bubble to ensure the vetkoek cooks through. If it changes color too quickly, you'll end up with a raw interior. Cook the vetkoek in batches, each batch taking around 5 minutes. Place the cooked vetkoek on a tray lined with kitchen towels and serve immediately.
6. 6Step 6: Sauté the oil, diced onion, cardamom pod, cinnamon, Kashmiri chilli powder and mild curry powder on a medium high heat until lightly charred.
7. 7Step 7: Add the beef mince, fresh ginger and garlic to the onions and cook until the mince has changed color. Use a wooden spoon to break the mince into small pieces.
8. 8Step 8: Add the cubed potatoes, 1/2 cup water and salt and mix. Cook covered until the potatoes are tender.
9. 9Step 9: Add 1/2 cup frozen peas, 1/4 cup water and fruit chutney and mix. Cook covered for 5 minutes and salt to taste if needed. Remove from the heat until ready to serve.