Daily Maverick

DIY: With the help of an adult, cook this delicious Cape Malay curry!



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 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.

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