Cape Malay Beef Curry with Roti
- 2 Tbsp. coconut oil
- 1kg boneless stewing beef, cut into bite-size chunks
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- Pinch of cayenne pepper
- ½ tsp ground cardamom
- 2 bay leaves
- ½ tsp ground cinnamon
- 1 Tbsp. vinegar
- 1 Tbsp. tomato paste
- 500ml beef stock
- 2 Tbsp. chutney
- Salt and pepper to taste
- Fresh coriander, to serve
- Warm roti, to serve
Melt the coconut oil in a Le Creuset 24cm Signature Round Casserole and add the beef.
Brown the beef on all sides, then remove and set aside.
Fry the onion until golden brown. Add the garlic and ginger and sauté for another 30 seconds.
Add all the spices, vinegar and tomato paste to the casserole and allow to cook for 1 minute until fragrant, then pour in the beef stock.
Add the chutney and beef back into the casserole and season to taste.
Turn the heat down and allow to simmer gently for 2-3 hours until the beef is melt-in-the-mouth tender.
Serve the curry with fresh coriander and warm roti.
Recipe and images courtesy of Alida Ryder.