Home >> Non-Veg Recipes >> Mavrou


Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This South African Malay curry gets a kick of heat from cayenne pepper.
  • 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
  • ¼ 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
  • 1½ tbs grapeseed oil
  • 1 brown onion, coarsely chopped
  • 375ml (1½ cups) chicken stock
  • 250ml (1 cup) crushed tomatoes
  • 125ml (1/2 cup) water
  • Saffron rice, to serve
  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.
  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.
  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.
If unavailable, use ¼ tsp ground cardamom.

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