This South African Malay curry gets a kick of heat from cayenne pepper.
Ingredients
- 4 cardamom pods, bruised (see note)
- 3 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon 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 tablespoons 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
Method
- Step 1Combine 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 2Heat 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 3Cook, 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.
- High protein
- Low carb
- Low sugar
Nutrition
2028 kj
Energy
19g
Fat Total
5g
Saturated Fat
3g
Fibre
71g
Protein
201mg
Cholesterol
618.89mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
If unavailable, use 1/4 tsp ground cardamom.
- Author: Katrina Woodman
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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