South African Malay Curry
This South African Malay curry gets a kick of heat from cayenne pepper.
4 cardamom pods, bruised
3 tsp sweet paprika
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp Masterfoods allspice
1 cinnamon stick
1.2kg gravy beef, fat trimmed, cut into 4cm pieces
4cm-piece ginger, peeled, finely chopped
3 garlic cloves, finely chopped
1 1/2 tbsp grapeseed oil
1 brown onion, coarsely chopped
375ml (1 1/2 cups) Massel chicken style liquid stock
250ml (1 cup) crushed tomatoes
125ml (1/2 cup) water
Saffron rice, to serve
Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a glass bowl. Season. Cover. Marinate in fridge for 1 hour.
Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef mixture for 5 minutes or until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.
Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover and simmer for 10 minutes or until mixture thickens slightly. Serve with rice.
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