Eat, drink and be merry with this delicious festive season recipe.
This South African Malay curry (nicknamed Mavrou) gets a kick of heat from cayenne pepper.
Mavrou
Time: 15 Minutes prep & a 2 hour cook
Serves: 4
Ingredients
4 cardamom pods, bruised (see note)
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
Preparation Method
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.
Click here for the recipe source.
Click Here to learn more or visit our Facebook Page or Instagram Page