South African Malay Curry

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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

Step 1

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.

Step 2

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.

Step 3

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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