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A spicy Cape beef curry

Spicy Cape Beef Curry


A perfect, spicy Cape beef curry to beat the winter chill.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 1:30 hours
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3/5 C (150 ml) sunflower, peanut or canola oil
1 kg stewing beef, cut into cubes and rolled in seasoned flour
2 tsp (10 ml) mustard seeds
1 tsp (5 ml) fenugreek seeds
3 fresh green chillies, seeded and thinly sliced
2 thumb-sized pieces fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
2 tsp (10 ml)  mild curry powder
1 x 400 g can whole tomatoes, drained and chopped (reserve the juice and mix with water to make up 1 C which is 250 ml)
1 x 400 ml can coconut milk
sea salt and freshly milled black pepper
fresh coriander leaves, for garnishing

Preheat the oven to 180 °C.

Heat 5 Tbsp (75 ml) oil in an ovenproof casserole and fry the beef cubes until well browned on the outside. Remove and keep to one side. Wipe out the pan and add the remaining oil. Add the mustard seeds (they will pop), fenugreek seeds, chillies and ginger. Stir-fry for a few minutes. Add the onions and cook until light brown. Add the curry powder and fry for a while to release the aromas. Add the chopped tomato, tomato juice and the coconut milk. Bring to the boil, season lightly with the sea salt and freshly milled black pepper.

Put the lid on the casserole and simmer gently in the oven or on the hob, adding more water if necessary, for about 1½ hours until the beef is tender and the sauce is as thick as yoghurt. Taste and season gently, if necessary.

Serve on steamed basmati rice garnished with coriander. Side dishes such as tomato sambal, fruit chutney and poppadums make good accompaniments for this curry.