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Mavrou
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Prep Time:
15 minutes
15 minutes
Cook Time:
130 minutes
130 minutes
Total Time:
145 minutes
145 minutes
Spicy South African Malay curry with cayenne pepper.
Ingredients:
- 4 cardamom pods, bruised (see note)
- 7.50 gm sweet paprika
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground turmeric
- 1/4 tsp 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
- 27.60 gm grapeseed oil
- 1 brown onion, coarsely chopped
- 375ml (1 1/2 cups) chicken style liquid stock
- 250ml (1 cup) crushed tomatoes
- 125ml (1/2 cup) water
- Saffron rice, to serve
Instructions:
- In a glass bowl, mix together the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice, and cinnamon. Season with salt and pepper. Cover and chill in the fridge for 1 hour.
- In a saucepan over medium heat, sauté the onion until light golden, about 5 minutes. Add the beef mixture and cook until browned, stirring occasionally for about 5 minutes. Then, stir in the stock, tomato, and water. Bring the mixture to a boil, then reduce heat to low.
- Simmer the beef partially covered, stirring occasionally, for 1 hour and 50 minutes, or until almost tender. Uncover and simmer for an additional 10 minutes until the sauce thickens slightly. Serve over rice.