DIY: With the help of an adult, cook this delicious Cape Malay curry!
1½ teaspoons ground turmeric 1½ teaspoons ground cumin 1½ teaspoons ground coriander 1½ teaspoons chilli powder (or less, if you want the curry to be less spicy)
¾ teaspoon ground cinnamon ½ teaspoon salt
2 teaspoons canola oil
2 cups chopped onion 1½ tablespoons minced peeled fresh ginger
2 bay leaves
1 garlic clove, minced
About 2.2 kg beef stew meat, cut into bite-sized pieces
2¼ cups low-sodium beef broth 1 cup chopped green pepper (about 1 medium-sized pepper)
¹/3 cup chopped dried apricots
3 cup apricot jam
2 teaspoons red-wine vinegar ¼ cup low-fat buttermilk (or coconut milk to make dairy-free) 1 cup cooked rice
Combine the turmeric, cumin, coriander, chilli powder, cinnamon and salt in a small bowl, stirring well. Heat the oil in a large pot over medium-high heat.
Add the spice mixture and cook for 15 seconds, stirring constantly.
Add the onion, and sauté for 2 minutes.
Add the ginger, bay leaves and garlic, and cook for 15 seconds.
Add the beef, and sauté for 3 minutes.
Add the beef broth, water, green pepper, dried apricots, apricot jam and red wine vinegar, and bring to a boil.
Cover, reduce heat, and simmer for 1½ hours.
Uncover, and discard the bay leaves. Simmer for another 30 minutes or until the beef is very tender.
Remove from heat, stir in the buttermilk, and serve over rice.