South African Beef Curry Recipe

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Ingredients

• 1 kg beef stewing meat (e.g. chuck, brisket or shin), cubed

• 2 large onions, finely chopped

• 3 cloves garlic, crushed

• 1 thumb-sized piece of fresh ginger, grated

• 3 tbsp curry powder (medium or hot, depending on taste)

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp turmeric

• 2 tbsp tomato paste

• 2 fresh tomatoes, chopped (or 1 tin chopped tomatoes)

• 2 medium potatoes, cubed

• 2 carrots, sliced

• 2 tbsp cooking oil (sunflower or canola)

• 2 cups beef stock (or water with 2 beef stock cubes)

• 1 cinnamon stick (optional)

• 2 bay leaves

• Salt & pepper to taste

• Fresh coriander (dhania) for garnish

‍ Method

1. Brown the beef:
   Heat oil in a large pot over medium-high heat. Add beef cubes in batches, browning them on all sides. Remove and set aside.

2. Cook onions & spices:
   In the same pot, add onions and fry until golden brown. Stir in garlic and ginger, then add curry powder, cumin, coriander and turmeric. Cook for 1–2 minutes until fragrant.

3. Build the base:
   Stir in tomato paste and chopped tomatoes. Cook down for 5 minutes until thickened.

4. Simmer the curry:
   Return browned beef to the pot. Add stock, cinnamon stick and bay leaves. Season with salt and pepper. Cover and simmer gently for 1 hour, stirring occasionally.

5. Add veggies:
   Add potatoes and carrots. Simmer for a further 30–40 minutes, or until meat and vegetables are tender and the curry is rich and thick.

6. Serve & enjoy:
   Garnish with fresh coriander. Serve hot with rice, roti, or samp & beans.

Butcher’s Tip

For extra flavour, marinate your beef cubes in a little curry powder, garlic and yoghurt for an hour before cooking. It makes the meat tender and adds depth to the curry.